i find soft stir to slow and jerky and much prefer speed 1 because it keeps things moving. when you say "slow speeds" what slow speed are you actually using?

get it checked out by all means.

give the pins under the bowl a dry - they're probably a bit damp.

i think the risotto might stick/catch on   and definitely 

i still find speed 1 better - it keeps things moving so they are less likely to catch

the salt would draw moisture out of the fish, but i don't know if that would be enough; just add a little liquid if you must. that's also a lot of salt, much more than what is in the veggie stock if you look at the weight of the fish to salt.
let us know what it's like after you make it.

hi tenina! glad to hear this niche is finally being filled. hope sydney is on your schedule.

i've made it with thickened cream once, and it was fine. why don't you give it a go with one batch and see how you like it?
you could use some of the cream to make creme anglaise to freeze and make ice cream too. don't even try pouring cream into the tm with ice to make ice cream - it will give you something frozen and waxy! (bits of butter through the mix)

your post brought a tear to my eyes when i read it - isn't your hubby a sweetie? can't help but love someone like that - you're a lucky girl!
congratulations and welcome to the forum!