If you want to make fantastic risotto, one of the main secrets is fantastic rice. Arborio, the choice of most American chefs and the easiest to find, is the last choice for most Italians who know about risotto because it becomes mushy with ease. Look for Carnaroli or Vialone Nano because they hold up better to the high wet heat of risotto-cooking. The rice grower is of equal importance. Two of my favorite producers, Aquarello and Principe di Lucidio, have websites. Tenuta di Bagnoli has promised that their site will be up soon.