Yes, do, it will be so delicious with all those juices!
For the most basic one you need oil, an onion, risotto rice, stock and some sort of hard cheese (ideally parmesan/grana padano/pecorino)
Use one hob for keeping your stock warm (not crucial but makes the cooking process quicker).
On another, saute your chopped onion in the oil in a medium/large saucepan. When it's soft, add the rice and 'toast' it - basically cook for a couple of mins, stirring. At this point you can either add a splosh of white wine if you've got a bottle open/aren't cooking for little ones or you can just get going with the stock.
The basic principle is to add about a ladleful of stock at a time and stir until it's absorbed. Since I and no doubt you often have a bunch of things going on in the kitchen at one time, I tend to add a bit more liquid than I probably should each time and stir it a bit less often than I probably should. No matter, the rice will absorb it eventually.
I think this is why there's a misconception that risotto's difficult to make - like you have to stand over it and stir constantly. You don't really. It'll still be yum.
Carry on this process until the rice is cooked to your liking (al dente/soft) and there isn't any excess liquid in the rice pot. This should take between 15-20 mins.
Then take it off the heat, grate a ton of cheese over it and stir it in. An Italian friend told me you should also add a big pat of butter at this point but I find it rich enough anyway.
That's your very basic one - but you can really add anything you like - cooked veggies at the end or raw ones at the beginning, cooked meat, seafood, various cheeses (one of my faves - completely untraditional - is spinach and feta).
In winter I make at least one a week, it's so comforting and also filling and pretty cheap.