Does anyone notice a large difference in the finished dish when using a liquid that does not have any natural gelatin in it like straight vegetable stock as opposed to Chicken stock? I know it depends on the dish, but I use almost exclusively Chicken stock, and if I want to flavor it with somthing like shrimp shells, I will just put the shells in the chicken stock and let it barely simmer for a little while. A new aquaintance of mine was just telling me about how he sometimes makes a risotto with the blanching liquid of the vegetable that he puts in the dish. Like asparagus. I would think that a less gelatinous liquid would make the dish less creamy. And I always thought that the natural creaminess from the starch is what makes risotto so great. Since I'm on the subject anyway, what are some of your favorite risotto recipes?