Three Seafood Risotti

My aim in writing the following recipes was to set down a method that would yield seafood risotti with reasonably constant results nearly anywhere, irrespective of what fish might or might not be available locally. No ingredient is so susceptible to the environment that produces it as seafood, which varies dramatically even within relatively short stretches of water—all seafood, that is, except for squid. I have used it in Europe, in North America, in Asia, and I have found that its consistency, its sweet and spicy flavor changes little or not at all. Moreover, it is found nearly everywhere, either fresh or, even in the most landlocked areas, frozen.