I'm not going to lie, making risotto can be both time-consuming and tiring for that hard working stirring arm, but the final product of creamy decadence makes it all worth it. In culinary school, we learned that risotto is not actually a type of rice, but instead a method for cooking grains, which is a common misconception. The risotto method simply means to add cooking liquid (usually stock) a little at a time to the grain, while stirring frequently. This allows starch to be extracted from the grain, making the end product cohesive, creamy, and smooth. Keep in mind that the more you stir, the more starch is released, and the thicker your risotto will be. Some people think that you must stir constantly during the cooking process, but I like my risotto a little looser, and my arm a little less sore, so I take some stirring breaks.
Try using the risotto method on some different grains, such as barley, farrow, quinoa, and even wild rices. If you want to stick to the classic Italian preparation, any short- or medium-grain rice will work. Arborio, Vialone Nano, and Carnaroli are the best varieties, and can be found at most grocery stores.