I love the warm-all-over feeling that creamy rice dishes give us on a cold rainy night, and love the spicy flavors of Spain and Portugal. In this dish I wanted to combine them both and made a risotto out of a favorite paella dish I created some time ago. I used my Chicken Stock with a Mexican Twist that was an editors pick this week, although your favorite chicken stock will work fine here. I infused the stock with saffron threads which combines with the grated tomatoes, sausage, clams and shrimp to bring in the paella flavors but used arborio rice and cooked it in the traditional risotto style. The result is great bold flavors softened by the creaminess of the dish. Enjoy!

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