Well, taking into account that I have over a decade as a top tier professional chef under my belt, it’s no more than 45 minutes for me. Even for an average cook, it wouldn’t be more than an hour.
The risotto takes the longest but you can shortcut that by blanching the Arborio just as you would cook rice. 10 minutes low simmer. Don’t worry about the water amount, you’ll drain it away anyway.
Maybe I’ll edit that note in.