There are some basics with Risotto:
a. Buy good Rice
B. Rice has no flavor so you need to add things to it. So saute whatever you want to put in the Rice. Butternut squash, mushrooms, onion, seafood, veggie, any combination. Coat the rice with the oil, I actually deglaze with some wine and add the Rice to get a good coating.
C. Use good stock, chicken, Beef, veggie, seafood. Match your flavoring items.
D. Heat the stock so that you don't cool your pan on each addition.
E. Slowly - Patience grasshopper - Patience
F. Taste often - get the texture you want - Al Dente for some - almost soupy for others.
I top mine with really good parm.