This is my first time creating a link so I hope anyone interested in this "totally over the top" culinary experience will be able to access it. Anyway, many, many thanks to you Joe for this recipe. Taste and texture were luxurious, with the crunchiness of the pistachios providing a nice contrast in texture. I agree with you that top ingredients make a difference. The only things I would change would be to use more pistachios and to use more broth. We did toast a bunch extra pistachios, as per your suggestion, but I think we may have noshed a little too much while stirring. Re: the broth, we found we needed quite a bit more than 2 cups. I'm relatively experienced when it comes to making risotto and 2 cups seems like very little but maybe I'm missing something. Feel free to enlighten me. BTW, about 3/4's way through our dinner we were beginning to feel a little overwhelmed from the richness so we took a break by eating our salad. Now, I hopt this won't offend you too much, but we decided to mix our greens (dressed with a simple aged balsamic/dijon,olive oil vinaigrette) with the remaining risotto. This took the dish to yet another level. The flavor of the balsamic cut into the richness of the cheese and butter and seemed to enhance, rather than detract from, the flavor. The butteriness of the greens also served to complement the cheese/butter while their lighness provided a refreshing contrast. The next day we had a scoop of the risotto cold and a scoop gently reheated. Again, we did drizzle with aged balsamic. You're right, the stuff's great cold as well. Thanks again.