Risotto is a wonderful creamy rice.  A book that I bought years ago explains in great detail how to make risotto.  Lucky for me, my husband Fred has used this book,  Risotto by Judith Barrett and Norma Wasserman to become an expert risotto maker.  Above is the risotto with scallops and shrimp he made and below is the recipe.  The components of each recipe include the Condimenti, Brodo, Soffritto, and Riso.  

CONDIMENTI:
   2 Tablespoons of unsalted butter
   1 garlic clove, finely minced
   4 ounces (2 cups) white mushrooms (choose
     your favorites) stems removed & sliced
   4 ounces scallops
   4 ounces medium shrimp, shelled & deveined
   1/2 cup light cream
   1 Tablespoon chopped fresh parsley

BRODO:
   5 cups broth (fish or chicken)
   1/2 cup dry while wine
SOFFRITTO:
   2 Tablespoons unsalted butter
   1 Tablespoon oil
   1/3 cup finely minced onion
RISO:
   1 1/2 cups Arborio rice

1.  CONDIMENTI:
     Heat the butter in a skillet over moderate heat.  When it begins to foam, add the garlic & mushrooms & sauté for 1 to 2 minutes, until mushrooms begin to soften.  Add the scallops & shrimps and continue cooking for 2 to 3 minutes longer.  Add the cream and simmer for about 5 minutes, until it has thickened slightly.  Stir in the parsley and set aside.
2. BRODO:
   Bring the broth to a steady simmer in a saucepan on top of the stove.
3. SOFFRITTO:
   Heat the butter & oil in a heavy 4-quart casserole over moderate heat.  Add the onion and sauté for 1 to 2 minutes until it begins to soften, being careful not to brown it.  
4.  RISO:
   Add the rice to the soffritto: using a wooden spoon, stir for 1 minute, making sure all the grains are well coated.  Add the wine and stir until it is completely absorbed.  Begin to add the simmering broth, 1/2 cup at a time, stirring frequently.  Wait until each addition is almost completely absorbed before adding the next 1/2 cup.  Stir frequently to prevent sticking.
   After about 18 minutes, when the rice is tender but still firm, add the condiments - the seafood mushroom - cream mixture - and stir vigorously to combine with the rice.  Serve immediately.  (Serves 4-6)