In a saucepan, bring the chicken or vegetable stock to a boil and then reduce to a simmer.

Add 1 tablespoon butter and 1 tablespoon olive oil to a saucepan or large skillet, and the onions and season with salt and pepper. Cook until the onion begins to become soft and opaque about 4 minutes. The onion should not pick up any brown color which would detract from our beautiful rice.

Next add the rice, stirring constantly to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, and let it bubble until it has reduced by half.

Add 2 cups of your broth to the rice and stir occasionally until the broth is absorbed.

Continue adding broth 1/2 cup ( about 1 ladle full) at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 to 25 minutes.

When the rice is to your desired tenderness, remove from heat and let stand 1 minute. Stir in the langostinos, butter, chives, and Parmesan. Adjust the salt and pepper, if necessary.