Arborio rice is what you want
I make a lot of rissotto's....they're very easy but a bit tedious as you can to constantly be watching and stirring them.
Mushroom rissotto is lovely and you can use all different kinds of mushrooms.
I'm a bacon addict so always put that in!
You need a good arborio rice, good stock and some good parmesan type cheese and then you can add pretty much anything you want!
Heat olive oil in a deep pan, gently fry a chopped onion and clove of garlic for a couple of minutes then add the rice. Stir and cook for a couple of minutes (you can add a glass of white wine here if you want) and as it begins to turn golden start adding the stock. Only add a cup/ladel full at a time and stir until the liquid has been absorbed by the rice. Keep adding/stirring until the liquid's all been evaporated and the rice is al dente. Add things like bacon/mushrooms/cooked veg etc almost at the end (in the last 5 mins or so) and then stir in the parmesan just before serving.
It should be very creamy and not dry when served. If it's too watery, add a bit of milk instead of stock in one of the ladels (I make the stock with half water half milk).