1) Finely chop it shallot and let it dry in a pan with 20 g of butter and a pinch of salt. Join the rice and toast it a few moments, then wet with the Vermouth and let it evaporate a little.

2) Complete cooking the rice, combining little broth boiling at a time and stirring often. Separately, melt another 20 g of butter in a pan and brown them scallops with a few leaves of tarragon one or two minutes per side.

3) With the tip of a small knife, take from the pod the vanilla and dilute it in a little broth. Remove the risotto from the heat and perfume it with the vanilla diluted; also add the last 20 g of butter and a few drops of lemon juice, mix well and leave to stir for a minute with the pan covered. Distribute the risotto on the plates and complete with the scallops, the chopped pistachios just heated in a pan and a pinch of chopped chives.