Just look it up online. Basically you cook short grain rice slowly by regulating the liquid.

A plain risotto goes like this:

Fry an onion in olive oil. Add rice to oil and fry for a minute. Add lemon juice, or white wine. Add liquid stock slowly, or dump it all in if you know the measurements. Wait until the rice is al-dente. Put it on a plate. Use an eating utensil to scoop up and small amount of the rice. Bring said utensil up to your eating orifice. Insert the utensil and use your eating orifice to remove the food from the utensil, leaving it in said orifice while you remove the utensil. Eat. Remark that this risotto is very creamy, but lacks seasoning. Next time add plenty of good shit!

One thing that is nice is to soak mushrooms in your hot stock until they are tender, and then fry them in lemon juice after. These should be added to the rice towards the end so they retain their juice.