The type of rice that is used can play a large role as the risotto's creaminess is affected by the starch that is released from the rice. This is why the right can of rice being used is so important. Now, three different options are commonly used and five to avoid using. The first and most recommended rice to use is arborio. This rice is grown to be used in risotto, so it releases the perfect amount of starch to make the recipe creamy. The second one is carnaroli, which is often called the risotto rice king. This is the rice that is commonly used as it is so widely available. The last one is vialone nano, which is flat rice that usually leaves the risotto without any liquid left in it. The five to avoid using are Jasmine, wild, Basmati, sticky, and red; in other words, any rice that is long grain. A lot of people will say that long-grain rice cannot be used, but this is not true. The truth is that it is just harder to make risotto with this kind of rice. This is because it is harder to get the rice to release the starch inside it. To use this kind, all that someone has to do is stir a lot more and a lot harder.