I used the recipe in the Fast and Easy cookbook, substituting cooked chicken for the asparagus. And using part oil/butter (as per the Milanesi recipe) instead of all oil. And I didn't have any dry white wine, so I used Gewurtztraminer, which is an aromatic, floral wine.
The process worked well, and it was fast.
I wasn't worried by the soupiness of the risotto, indeed the recipe warned that it would be so.
Upon reflection and tasting I would
- ignore the instruction to serve immediately, and instead let it stand for 5 minutes
- allow an extra minute or two cooking time because I was using real, home made, chicken stock...and it was cold from the fridge.
- go to the shop and buy some dry white wine instead of using my very-not-cheap Gewurtz.
It wasn't exactly a great success, but it wasn't a fail.
I've saved some risotto to see if I can make deep fried risotto balls.