Risotto is just an Italian way to cook rice. Rice is eaten by half world population and basically cooked in many ways.
You need time to cook it because it needs about 20 minutes with you aside, mixing it quite continuously. Your guests may also be ready when it is cooked, as it doesn't wait (the grains may attach themselves).
But I do not want to discourage you, but the opposite. When you'll serve it you will be more than satisfied with it.
Many countries in the world produce rice, but Italian one is often prefered for its quality. The Italian rice is classified, under European Union rules, in 4 types:
• Common rice (riso COMUNE) has very small and round grains, with a cooking time between 12 and 13 minutes and are best used in broth or vegetables soups;
• Half-thin rice (riso SEMIFINO) has medium length round grains. The cooking time is a little bit higher than common type (13-15 min) and this kind of rice is appropriate for antipasti, unique dishes, cold and warm;
•Thin rice (riso FINO)has long grains with a cooking time of 14-16 min;
• Super thin rice (riso SUPERFINO) has thick and long grains, with a cooking time between 16 and 18 minutes, are particularly indicated to these recipes and is the chef's favourite one.
