Basically, risotto is made with Arborio rice and cooked with preferably homemade chicken or vegetable stock over a medium to low heat while stirring in the stock one ladle at a time till the appropriate amount of stock has been absorbed by the rice.
The basic risotto and easiest one I could think of following comes from my beloved 'Cook with Jamie' book which has a beautiful illustration and guide to making the perfect risotto. Thankfully the basic risotto recipe could be found online as well. It's from this basic recipe that you begin to add your other flavours, ingredients and textures that go into making your favourite risotto.
Jamie's recipe calls for wine to be added as well but seeing as I don't drink or will bother to get some wine, I've just omitted it from my risotto and they came out fine all the same. The wine is just to give it a little something extra and aroma to the dish.
Risotto #4 & #5:
Overall, I'd say that this was a rather interesting experiment into the world of risotto. The best one out of the seven was the cheesy risotto and it'll definitely be a repeat when I've figured out the specifics that go into it and will post up the recipe too.
Just give risotto a go and don't be afraid of trying new things. All you need it some creativity, curiosity, and some improvisation to go a long way.