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I don't find that the flavor difference for rice is any different from boxed so you may as well use Swanson's for that. For soups and sauces, etc., use home made.
for the most part, i agree manton. in fact, usually when i make risotto, i use a combination of half canned stock and half water, bolstered by the trimmings of whatever the main ingredient is (asparagus peels, etc.). but i have to confess that one of the best risottos i've ever made was a wild mushroom risotto where i used a big batch of jellied chicken stock that a friend had given me as a sure-fire cure for my wife's cold. the cold might have been cured faster without the risotto, but everyone else really loved the dish.