IMHO Vialone Nano is the best rice for risotto if you can source it otherwise Canaroli or Arborio will do!
Dont forget peeps...if you want a successful risotto the stock you are adding MUST be at a low simmer, or more. It is imperative that the rice does not encounter anything colder than a simmer. Its the ' Italian' thang!
I wish I was not the traditionalist sometimes but with risotto, it cant be helped. The time honored method of stirring the rice and sipping on a glass of vino is the only way.
Grazie Mama Piera!! xxx ( she taught me)