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Heat oil in a medium saucepot over medium-high heat. Add leek and cook, stirring often, until softened, 6 to 8 minutes. Stir in rice, water or broth and clam juice and bring to a boil. Cover, reduce heat to medium-low and simmer until liquid is completely absorbed, about 45 minutes. Remove covered pot from heat and let sit 10 minutes; uncover and fluff with fork. Transfer to large bowl, add shrimp, radicchio, parsley and tarragon, and toss to combine.