This is the time of year in California when it finally starts to get chilly. I've pulled out my sweaters and tall boots and I've been making more comfort foods like soups and stews. One of my very favorite warm-you-up comfort foods is Risotto, an Italian style porridge made with Arborio rice and stock.  It's actually very easy to make, and once you know the technique, you can experiment with your ingredients.  I sometimes make this Japanese version using a ginger-miso broth(found at Trader Joes) and shitake mushrooms. I thought I'd share this recipe today along with a simple technique for making charred bok choy, which I just add straight to the bowl. Stay warm and have fun tonight, Happy Halloween!