I had a look. Guess that means their original recipe doesn't involve any kind of chicken stock or ham hocks or bacon... while they sell newer versions that do use bacon... I'm sure both are very good, albeit different tasting, and I probably would use one or the other depending on what other dishes I'm serving during that meal.
Well it looks like I have to try the soaking in milk thing. I pretty much follow the same cooking steps as you, Chris, except for the chicken stock (I use white wine). I like the idea of using shallots, I'll try that next time! BTW that risotto looks de-li-cious! Are those beet leaves on top?