Look for short, fat and starchy rice to make a creamy risotto. During a risotto’s long simmering and constant stirring, the starch helps to form a sauce so creamy that it is hard to believe no whipping cream has been added. Arborio, named for a village in the Piedmont region of Italy, is the most widely available short-grain rice. The best quality is labeled superfino, followed by fino and then semifino. Less widely available, though often preferred over Arborio, are carnaroli and vialone nano. Store rice in a cool dry spot.