Some tips on achieving a perfect texture can be found here. It does take a bit of practice and even more patience to achieve the right texture.
Here I have a risotto made with garden fresh tomatoes, zucchini and flavoured with parsley and dill. Chopped onion is fried till translucent- that gives the dish a pleasant, sweet contrast. Butter is the fat of choice for risotto, but I did opt for sunflower oil.