This is a one-pot meal, which rewards highly for the effort you put into making it properly.
I think the main challenge is cooking the rice to a perfect al dente, while creating right consistency of the gravy. You want the rice to slowly settle into the serving dish. This will tell you that it has the right viscosity.
If you have the time to make stock or have a homemade rich stock on hand, it’s totally worth it to use in this dish.
Investing in some nice Grana Padano Parmesan is a good idea. I find Reggiano to be a little strong for this application. If not Grana, go with some Bel Gioso, but don’t use Stella and don’t even think about the green can.
I think a nice Pinot Grigio works well with this dish.