Risotto is so creamy - such comfort food. It can be made with so many different ingredients and flavorings. It's like a stir fry or a paella which can take on the varied essence of whatever fun, flavorful ingredients you choose to use. You just have to be there to cook with it for the full twenty minutes. Here is a simple risotto with shrimp. Enjoy and experiment as your imagination sees fit. 1 quart chicken broth 1 bottle clam broth 1/2 cup dry white wine 1 red Fresno chili, sliced 1 small leek, cleaned and sliced into half moons 1 cup Arborio rice 1 lb shrimp, shelled and shells reserved (see note) Heat the chicken broth, wine and clam broth in a medium pot. Bring to a slight boil, then reduce to a low simmer. Sauté the leeks and the chili pepper in a dash of olive oil plus 2 tablespoons water. Cook over medium heat until the water evaporates and the leeks and chili are softened. This water technique (taught by chef Jacques Pepin) cooks the leeks more slowly and evenly, a