This was FANTASTIC. Here's what I changed: I used a can of lima beans to replace the favas -- it was less work and made limas actually taste good. Also, according to the kind folks at Cooks Illustrated you don't have to: 1) heat the chicken stock before adding it and 2) add little bits at a time. So I skipped both of those steps and dumped the stock in at once, stirring periodically. No gluey risotto here! I also subbed Madiera (since I had it onhand) for the white wine and it was SPECTACULAR. Warning, tho, unless you'd like this to be a main dish (vs. a side) it makes a LOT of risotto. I'm going to freeze my leftovers and see how that goes.