We enjoyed this risotto very much. The methodology was authentic, but I was a little puzzled by the wide range of quantities...there is a big difference between 6 and 8 cups, and 4 to 6 Tbs. I chose the lesser amounts of both. I followed the recipe pretty much exactly except I used a yellow onion instead of shallot, and added 2 cloves of garlic. Since I used salted butter, regular broth, and was generous with the parmesan, I did not add salt on the finish. Rich, creamy goodness :)