Risotto is traditionally made from short-grain rice known for its high starch content, crucial for the dish's signature creamy consistency. The primary varieties used include Arborio, which is widely availability and has good absorption; Carnaroli, favored by chefs for its excellent texture and firmness; and Vialone Nano, appreciated for its ability to absorb flavors while retaining a pleasing bite. Each variety contributes to the risotto's creamy texture by releasing starch into the broth during cooking.