I think I've only ever had risotto once (I grew up in a Tex-Mex house give me a break!) I went about making it awhile ago but I bought orzo instead of risotto rice so my cooking was stopped at the grocery store.
Below is my story with risotto.
I started with this recipe. I added rosemary and sun dried tomatoes as a base flavor, then stirred in spinach later.
Started by sauteing some onion. When it was translucent I added some rosemary, chopped sun dried tomatoes and three cloves of chopped garlic.
I added the rice and dry cooked it for three minutes.
Then went the "wine." My wine was mostly water with a splash of apple juice. Next time I will just use more broth.I slowly added more veggie broth, while stirring continuously.When all the both was incorporated I added the spinach.
I added the fresh herbs of oregano and basil and bit more chopped garlic. Also a pat of Earth Balance and covered the rice and let it sit for 5 more minutes.Served with fresh oregano, black salt and some figs on the side because they are just so beautiful.
The risotto was good, but it was a lot of work to sit there and constantly stir it. Next time I will try the lazy approach where you add the water all at once and just let it cook, stirring when I remember.