Risotto is not that hard to cook and serve immediately. It is when it is prepared and then they try to hold it for service that it becomes tricky. Many good restaurants that serve risotto serve it on a schedule and you get it when its ready regardless of where you are in the meal. I used to make it a lot. I made my own chicken stock, but box works. I tried to let the add-ins reflect the other flavors in the meal. Ina Garten has a recipe in one of her books, and probably somewhere on the web, where most everything is dumped into a Le Creuset and cooked in the oven. Butter and parm are added at the end and stirred vigorously. It's pretty good... I preferred it made with constant stirring and slow additions of warm stock. I thought it made for a better finished product, but that may be just me.
Give it a try Griff... you got the skills.
edit... make some extra plain risotto and make arancini... when I was still addicted to carbs I believed they were a gift from the gods!
I really couldn't get enough