No, it's really not hard to make at all. You just have to stand by the stove for 20 minutes or so. Here's my basic "recipe":
1 T Olive Oil
1/2 onion, minced (can use shallot)
1 cup Arborio rice
1/2 cup wine (usually use Vermouth or white wine, but using red wine makes a dark and rich risotto, which is delicious with duck)
4-5 cups stock (chicken, beef, veggie, seafood)
1/2 cup freshly grated Parmesiano Regiano
2 T of butter
Heat the stock in a saucepan and keep at or near simmering. Saute the onion in the olive oil until soft but not brown. Add the rice and stir to coat. Add the wine and stir until wine is absorbed. Add the stock a ladleful at a time, stirring constantly. Wait until each ladleful is absorbed before adding the next. Keep adding stock until the rice is tender but al dente. You may not use all the stock. Add the parm and butter and stir until melted. At this point you can add whatever additions you want like cooked mushrooms, seafood, veggies, or just serve plain as a side dish.
