In a large saucepan, melt the butter then add the onion and cook over a medium gentle heat for about 5 minutes, or until the onion appears translucent. Add the Carnaroli (risotto) rice and lightly toast in the saucepan, stirring constantly for two minutes. Pour in the white wine and Simon Gault Home Cuisine Indian Seasoning; continue to cook over a medium heat until the wine is completely absorbed. Add the first ladle of Simon Gault Home Cuisine Vegetable Stock and allow to simmer; stir occasionally until the stock is almost completely absorbed. Repeat until the last of the stock has been added — this will take roughly 20 – 25 minutes. Once you have only 250ml of stock left, add the prawn cutlets. Stir in parmesan cheese and chopped chives, then serve. If the risotto is too thick, then add a little more stock to allow it to 'ooze' onto the plate.