I am afraid that your question as stated
are dishes like risotto or beef Wellington really hard to cook
ill have to be closed. It doesn't matter if you refer to a cook show or not. But all StackExchange sites close subjective questions, and this is one of the most subjective questions I have seen.
A dish can be called "hard to cook" for you if your probability to fail is above X percent. And here we have three subjective factors at once:
- How much is X percent? Is a dish "hard" if it fails more than half of the time, or more than 10%, or what? But this is the least problem, you could define this in the question.
- When is a dish considered "failed"? I have cooked tea countless times. By the tea standard of my mother, I succeeded every single time - she'd drink it as long as it is warm and watery. By the standards of people grown up with elaborate expectations of what tea should be like, I probably failed 100% of the time. This is completely subjective.
- What is the experience of the person who is cooking it? There is no international scale of "hardness" for cooking. Somebody who has made the dish 100 times will get it right the 101st time too. Somebody who has made muffins 100 times will probably get his first sponge cake right too. Somebody who has baked for years but never made a custard will probably botch a zabaglione.
- Not only your previous experience matters, but also your personal talents and constraints. Is cake decoration hard? If your hands shake or your eyesight is bad or your hand-eye coordination is lacking, it can be quite hard. If you are an artist (or a surgeon, or a video game player), it can be very easy.
- For many dishes, there are frequently many different ways to do them. The easiest may be quite easy, but have low acceptance, while the common way is much harder. For example, getting a roast of an arbitrary size to medium is terrifying to everybody who cooks by time, but is perfectly easy with a thermometer.
There is just no single subjective scale which can say "risotto is hard". Even trying to compare it to other foods will probably fail - I could tell you that a risotto is harder than making meatballs and easier than frying eggs. This would totally stump my father, who firmly believes that frying eggs is much easier than making meatballs.
In general, remember that Stack Exchange sites excel at "How" questions. If you tried something and can't get it to work, we are a good place to ask. "Why" questions are also very good, as we can explain the theory behind something you observe happening. But most other types don't fare so well. "Which" questions, as in "which recipe should I choose", or "which dish is hard to cook" are almost always a bad fit and will be closed.