Originally Posted by jennyema
The type of rice you use is pretty important, as it needs to be the high starch type that gives off the starch to create risotto's creamy texture.
Look for Arborio or Carnaroli rice, which are the types most often used in risotto and are widely found in the US.
Arborio is easiest to find. They carry it in my supermarket in both the rice and the italian sections.
I'm with Jennyemma re Arborio and Carnaroli rice. I'm new to making risotto but I usually use Arborio rice. I find that race just labelled "Risotto rice" in the UK is often not so good. Possibly it's cheaper rice not really grown for risotto.
Long grain rice that we get over here doesn't seem to have the starchiness that risotto needs to give the "creamy" texture.