Made this recently and it turned out pretty well. 
I haven't checked the recipe but there's probably some good adjustments that you could make to this recipe to make it work better:
Here's some caramelised onion theory. Also using a small pinch of baking soda causes the onions to break down somewhat, so it may detract from the texture although I suspect it doesn't matter in risotto, but it also speeds up the Maillard reaction. Less is more here as too much baking soda imparts a soapy flavour (because you're literally going to be making soap in your dish if you do this) but the guidelines are to use ¼ of a teaspoon per 500g/1lb of onions.
There are also some really neat ways of doing risotto without slaving away at a stove:
I'm completely partial to this oven method but pressure cookers work really well too, as does simply not stirring it very much at all.
Class dismissed.