Risotto with pepper and prawns

Serve 6

Rehydrate the freeze-dried shrimps by soak them them in cold water for few minutes. In the meantime, prepare the stock following the instruction on the package. In a saucepan, with a tbsp of evoo  sweat the chopped onion; add the vialone nano rice and toast it for few minutes, deglaze with the white wine and let it evaporate. At this point, continue cooking, incorporating the prepared broth a little at a time. Five minutes from the end, add the pepper cream and the prawns. When the risotto is cooked, remove it from the heat and  stir in the butter and grated parmigiano. Garnish with chives and serve.