It was an incredibly simple recipe to follow, which was great for a first time risotto chef like myself as I've heard that it's finicky to make. Who am I kidding, by "heard" I mean every chef I've seen on Top Chef/Chopped that has attempted to make risotto has always been kicked off for an undercooked dish. You do have to commit a good 40-60 minutes over the stovetop stirring constantly, so it's good to have a nice chilled out crisp friend by your side for plenty of bonding and great conversation. aka a glass of white wine with the bottle within arms reach.
All in all I really enjoyed this dish, though Hunter and I really like our foods with a lot of spice and kick. I felt like a jackass covering the entire thing in hot sauce, but sadly the title didn't stop me from doing just that. Next time I'll search a little deeper for a good spicy risotto.