I tried my hand at making risotto with white rice for the first time a couple weeks ago, and I loved the richness of the dish, thanks to the butter and parm.
3-5 tbsp. butter
1/2 head of garlic, minced
1.5 cups short-grain white rice
1 cup white wine
5-6 cups water
10 medium/large shrimp, peeled
1 small fish steak (optional)
1/2-1 cup parmesan
salt to taste
Put the butter in a large pan, and toast the garlic and rice in the melted butter. Pour in the wine and stir, then pour in the water. Cover (leaving a small opening at the top for some steam to escape) and simmer, stirring occasionally. Cook rice to desired texture (add more water for a creamier consistency).
Stir in the shrimp and fish and cook for another 5 min., or until the shrimp and fish cook thoroughly. Add salt and stir in the parmesan. Garnish with chives.