Made this for dinner Friday night. Served it as a third course, following a delicious black bean and corn starter soup that my guests brought and a salad of crimini mushrooms marinated in a Pedro Ximenez vinegar vinaigrette tossed with spinach and served on shaved capicolla that I made. I did not add the blue cheese as it turned out I did not have it on hand as I thought, and I used a local organic chicken-based Italian sausage that I hoped would be tenderer and less fatty than pork (it was), but otherwise faithfully followed her recipe. My guests proclaimed it the best risotto they ever ate*, and in fact though the servings were generous they went back for seconds and cleaned the pot. Here's a link to her post:
http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=29177&p=249397&hilit=risotto#p249370
*I'm sure this occurred on two counts. 1) it was just THAT good, and 2) comments about the non-mushiness of my rice kernels indicated that they've probably never had a properly made-to-order risotto vs. the shortcut method restaurants employ that never yields the same result.