This recipe comes from my dual love for creamy risotto and the tomato, wine and saffron notes of paella with chorizo and seafood.(Paella traditionally calls for an entirely different rice than risotto. If you serve this to a Spaniard, call it Risotto; otherwise, they might be horrified!) <br />The last step- getting the bottom crunchy- is optional, but oh so worth it! (There is also a Persian rice dish famous for the same quality.)

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