Cheers Ashen for pointing me to the biggest risotto thread.
I thought Risotto is a good one to bring up again.Inspired by Merlin’s Italian Thread and the superb fennel chilli risotto recipe on the web site
I made stock using Gordon Ramsay’s Secrets book, this is the way forward. Homemade stock makes the risotto; Gordon’s stocks are the best. Jamie’s risotto method is the best.
I have altered stocks in the past to go with certain risottos. Summer vegetable, was one. Borage was only 10p in Waitrose, on account no one knew much about it. It’s one of the key ingredients in a classic ‘Pimms  drink’. Courgettes were small and tasty, so began the experiment. 
Star anise for prawn and pea risotto was another good call. Inspiration from Gordon’s ‘Vegetable Nage’.

I do a riff on Gordon's vegetable nage  to use for poaching seafood when I make a cold mixed seafood salad  with shaved fennel and parsley.  lemon and good olive oil dressing.   once your done poaching  the nage is so good to use for other things.      As long as you remember not to use it for the squid or baby octopus. At that point that is all it tastes like.