I give up.
Here is basically what I do:
Cook onion in olive oil, add arbiorio rice and cook until it turns translucent, deglaze with white wine, when wine evaporates, add hot stock a little at a time, waiting until it almost evaporates before adding more, until the rice is done. Once rice is done, add your other flavoring ingredients such as cheese, veg, etc.
EVERYTIME I end up with a gross mess of sticky, clumpy rice that doesn't taste good at all. I took a class recently where the instructor said the trick was not to let the stock cook all the way out before adding more. I watched him carefully and otherwise he didn't seem to do anything different than I usually do, and yet his risotto was nice and cramy, with a sauce instead of something that looks like cold oatmeal.
Can anyone fill me in on the subtle nuainces that I am missing here?