Mushroom risotto

I'm a fan of italian mushroom risotto and I love to cook it from time to time but cooking the arborio rice well seems impossible to me if I follow traditional recipes. Last time i pre-cooked the rice in water before bolinibg it in cooking wine but didn't seem to help. No matter for how long I boil it, I would end up with very hard rice at the end.....does anyone knows what is the best way of cooking risotto? Thanks