Scaling up a risotto recipe x4. Things to consider?
If you haven't done it before don't do this for Xmas day, it's not worth the risk. Always practise on less important occasions

You need a wider, rather than taller pot. Nearly a paella style pan. And a strong arm

Ingredients wise, I don't know of any magic scaling tricks for risotto

The hardest part is stirring enough, but not too much, and doing an even job of it

Probably easier to have two pots going at the same time, rather the one large pot. Then you can have two different flavours going!