I made 1/2 the recipe. I used one small red onion, 1 cup rissoto, 1/2 cup- 2 ounces parmesan cheese, 1/2 cup crumbled goat cheese that was 2 1/2 ounces, 3 ounces of chopped prosciutto that I tossed into the risotto at the end of cooking except for one the I rolled into a rosebud for garnish, used Mixed-Herb Compound Butter for Veggies or Meat. I did make this in my rice cooker. By sauting the red onions in oil first with the lid open then added the rice coated and then followed with 3 cups water and butter. Then closed the lid and let it go till done. At which point added the remaining ingredients. I do wish I made the whole recipe because these would have made the best rice balls. The cooking time in the directions need adjusting. Stove top process of making risotto is stirring a little hot water or broth till the rice absorbs the liquid at which point you add more,stirring and adding till tender. About 30-40 minutes.