I tried this recipe from a book - it's identical, and it's from BC. I loved this recipe, and my very picky boyfriend also enjoyed it. It was a little mushy when I made it (my first time with risotto, I guess) but we had some really nice round crackers left over from a wine and cheese gathering that we used to put the risotto on, and it was just amazing. It was nice to have that crunch in there, although I'm assuming risotto-purists would think that was scandalous. I used vegetable broth instead, and I garnished with very crunchy grapes, again for that texture change. This was VERY easy to make and it makes the kitchen smell wooonderful.