I make risotto all the time, albeit it might not be the most fantastic one!
In general the basis of my risottos are onion and garlic cooked in a little bit of oil and butter, when soft add the rice and cook until coated and sort of toasted. You then add a bit of wine, stock or water to demi glaze the rice. Keep adding HOT stock and when it is about half cooked, I add the ingredients such as mushroom, vegies etc.... If you are adding meat, chicken etc.... brown this first and then add. Keep adding as much HOT stock as you need until the rice is cooked but not too wet or dry. At the end of the cooking process I usually add a generous amount of parmesan cheese and butter so it is creamy. Stefano Di Pieri (Mildura restaurant owner/chef) says to add two egg yolks rather than butter, but I haven't tried this.
Good luck!