I've got half a bottle of white, some chicken stock I froze earlier in the week, and some arborio rice. I've got a hankering for risotto. My question is this:

I don't have any risotto caliber cheeses. No fontina, no Parmesan, no gruyere. All I've got is some shredded Colby Jack. On a scale of 1 to Nope, how well would using Colby Jack in risotto work?

I can thaw out some chicken legs and throw in some frozen peas to beef up the heartiness factor, but again, I've never used a yellow cheese in risotto. So what say you, my lovely GTers? (Or should I say, my lovely MacNastiers?)

By way of thanks, here's a cute teeny tiny tortoise for ya: