Risotto is a dish that depends heavily on technique. Technique is what makes the difference between a plate of risotto and some plate of rice mixed with vegetables. That said once you master the five basic technique points it becomes quite straight forward.
As always, it is good to keep the goal in mind as you proceed. What you are looking for is to produce an emulsion of broth, rice starch, cheese and butter(to help stabilize). On top of that the sauce should have enough body to hold in suspension the rice, which remains intact and is cooked 'al dente'. But yet the sauce must also remain fluid enough. What is enough? Well this is a little difficult. More rustic versions are really barely fluid at all. While regional differences are a factor also. As for instance, in the Veneto region, where risotto should be served not only 'al dente' but also 'all' onda' or literally to the wave, referring to the wave created when the plate is served if it is fluid enough. What has developed more or less over the years is a basic high end restaurant standard, which is somewhere between the two. Important of course is also that the rice remains intact while still dispersing starch into the sauce. Hence the basic technique of constantly adding a little broth at a time and reducing until almost dry. This constantly re-coats the rice in starches previously lost and reduces the leeching of starches further within the rice.
The basic steps of making risotto: