Italian Risotto with Shrimp, White wine, Onion & chives.

Recently my best friend mentioned to me how much her husband A. loves rice dishes & B. adores shrimp... so I did a little fiddling with my basic Italian risotto recipe I've made & rearranged a thousand & one times & came up with this. Since I have never made it nor do I like shrimp, I can't tell you how good it may be, HOWEVER... those of you who DO like shrimp & yummy Italian food, please be my guest & give this one a go & if you make it & LOVE IT, SEND ME FEEDBACK COMPLETE WITH PICTURES CUZ I'D LOVE TO KNOW HOW MY CREATIVE COOKING GENE WORKED OUT FOR THIS ONE! =)
Enjoy!!!

Italian Risotto with Shrimp, White wine, Onion & chives.

Ingredients:
4 T. extra virgin olive oil
1 large spanish onion chopped
1 clove fresh garlic minced
1 lb fresh or frozen shrimp (cleaned)
1 cup arborio risotto (Italian Rice)
1 cup dry white wine (Pinot Bianco is best
4 cups fish stock (add 1 cup at a time until absorbed)
2 T. Italian Seasoning
1/4 cup diced chives for flavor & color
1/4 cup Freshly Grated Imported Parmegiano Regiano Cheese
Salt & fresh ground black pepper to taste

Directions:

Set stove to Medium High heat & in a LARGE DEEP SKILLET put your Oil, Onion, Garlic, Shrimp (cut into bite size pieces), Risotto, & white wine. Cook until risotto becomes slightly transparent. Once that happens, add your fish stock (one cup at a time), Chives, Italian Seasoning, Salt & Pepper & reduce heat to medium/medium low.

As stock is absorbed, mix & when you feel the risotto slightly sticking to the bottom of the sautee pan, it's time to add the next cup... (continue this until all fish stock is used up... risotto will fatten & become a more sticky & hearty consistency.)

Once all stock is used up & rice is tender & full, remove from heat, let slightly cool & then add the freshly grated parmegiano regiano cheese & blend throughout.

Serve warm, not piping hot & enjoy!
(best if topped with a shake of the cheese just prior to serving.)