A very good recipe. I opted to go with the classic way of making risotto, starting with olive oil instead of vegetable oil for the sautÃ© with shallots (not onions), then adding in a splash of white wine, followed by slowly adding warmed chicken stock for a true risotto other than the bouillon cube, which I find to be too salty. And of course finishing off with the king of cheeses, Parmigiana Reggiano. Otherwise, followed the method, and it came out great. Nice recipe.