Risotto requires high-starch short-grain rice to achieve that creamy texture. These varieties also absorb liquids really well and therefore provide a stickier texture.
The most commonly used risotto rice is Arborio, which is commonly available. Other varieties which work really well are Carnaroli and Violane Nano, which are more expensive and revered as the creme de la creme of risotto ingredients. For this recipe Arborio rice will do just fine and, providing you follow the tips below, you'll have a restaurant-worthy result.