How long will a refrigerated risotto stay safe to eat? First time posting here.

I made a risotto Sunday (Arborio rice, butter, onion, white wine, chicken stock, mushrooms, asparagus, peas, turmeric, lemon, parmesan). 

It's been refrigerated since cooling completely. It's now Thursday. Am I better to be safe than sorry and toss the last of my leftovers, or should I be okay giving it a good nuke in the microwave before eating the last portion today? 
There is not any notable off aroma.

Edit// There's no information in that wonderfully long detailed list of food storage/safety pertaining to cooked rice whatsoever. Thanks anyways...
The reason people won't answer these types of questions is that there are too many factors, and are (perhaps errantly?) concerned about liability. Was there any cross contamination? How long was it left out before it cooled? Will it be reheated to cooking temperatures before it's consumed? What's the internal temperature of the refrigerator?

Many foods, such as rice, also have special concerns. Bacillus Cereus can survive cooking, and if the rice was left at room temperature for a number of hours before it was refrigerated, can produce toxins which will make you sick even if the rice is reheated. This has a tendency to hit sushi places particularly hard.

The truth is that there's no binary "safe/unsafe" with food— it's all about reducing risks and making judgment calls. Considering we have the binary choice about whether or not to eat it, that makes questions like yours a bit difficult to answer remotely.

All that said, if it was my rice, I'd make some risotto balls, bread them, fry them, and eat the ever-living-sh** out of that tasty leftover risotto. Should you do the same? Uh... Let me point you to a stackexchange answer-turned-community-wiki-entry on the topic... ;-)