This is an unusual, but very luxurious, take on the classic Italian staple risotto dish. As with all risottos, patience is a virtue; resign yourself to much stirring. Risottos must be babied because if they get the attention, time and care they require, then they will pay back in dividends with dining pleasure.
It is a good idea to have the stock in a separate pan, simmering on low heat so that it is warmed up when it comes time to add it to the rest of the ingredients. This will maintain a uniform heat in the mixture by not cooling down the other ingredients that were previously added.
Heating the stock on its own first will also save time as the milk and cheese can be added sooner because the recipe is hot up to this point.
Take time to slowly add the ingredients while stirring constantly to mix the ingredients thoroughly. This will blend the flavors well and result in a more delicious dish.