This exactly. Add the broth one ladle at a time each time the risotto is drying up, and keep stirring. I have experimented with different temperatures & volumes of broth to avoid the adding/stirring and it never works well. Stir regularly, it’s the only way to make a good risotto.
I keep risotto simple. Fry a small finely chopped onion until soft, add rice, stir well, start adding the broth and keep stirring. In the mean time fry some mushrooms and grate some parmezan to add to the risotto at the end.