The reason it's gotten knocked for being difficult is really because it forces you to stand there and stir it. The stirring assures proper creaminess and consistency. On Top Chef and such, they often try to make risotto while doing ten other things, and the grains wind up being cooked in different variances of doneness; a big no no; hence the curse.
I used to work for Paul Bartolotta (of the battle risotto/ Iron Chef). In their restaurants they have a risotto station, where one guy makes only risotto, ala minute.