Risotto a la Francaise

Lately I am having great success with my French interpretation of risotto. All the ingredients I use are French. The rice comes from Camarque, French white wine, the stock I make with French beef (plates cotes), locally made cheese (sheep) and echalots from my garden and masses of fresh herbs from the garden (mint, rosemary, basil, parsley, thyme). The only exotic ingredient I use is nutmeg an ingredient which is highly underestimated! I discovered nutmeg at Banda Nera one of the spice Islands in Indonesia, I use it a lot without it taking over the taste but it does add a finesse.
Being Dutch, preparing dinners for the French is always a challenge, however, this dish is well received, compliments flying over the dinner table every time. Of which the best one was 'are you certain you are Dutch?'