Definitely a thumbs up! No need to stand at the stove babysitting your risotto! I did substitute evaporated milk for the cream. Also the recipe said to bake the risotto for 45 minutes but it took an hour in my oven.
I don't do their method (I'm not afraid of RSI from the occasional risotto) and I used fresh salmon, just sliced it up and threw it in earlier than they say. And the full 4 cups of stock. Basically, I'm using this for the flavors but not the technique.