Lemongrass Shrimp Risotto with Chives

This delightful risotto combines the creamy texture of traditional Italian rice with the bright, aromatic flavors of lemongrass and the sweetness of shrimp. Finished with fresh chives for a pop of color and flavor, this dish marries classic Italian cooking with a subtle hint of Southeast Asian flair, creating a unique yet harmonious experience. It's a comforting main course that's both satisfying and refreshing.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 stalk of lemongrass, finely chopped
• 1 lb shrimp, peeled and deveined
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and chopped lemongrass, cooking for another 2 minutes until fragrant.
4. Add the Arborio rice to the skillet, stirring to coat it with the oil and cook for about 2 minutes until lightly toasted.
5. Pour in the white wine and stir until it has mostly evaporated.
6. Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, continuing this process for about 18-20 minutes until the rice is creamy and al dente.
7. In the last 5 minutes of cooking, add the shrimp to the risotto, stirring until they are pink and cooked through.
8. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh chopped chives.