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One final note: Use Arborio or Carnaroli rice.

Japonica rice includes Spanish bomba, Italian Arborio and Japanese rice like Koshihikari and Nishiki; most, but not all of it is short-grain.

From aromatic Thai "jasmine" rice used in curries, to the "basmati" rice of India and the sticky "arborio" for making creamy Italian risotto, each variety or cultivar, is distinguished by its grain length, shape and color.

Often, dried spaghetti is pan-fried raw with garlic and chilies, just as you’d sizzle Arborio rice in oil to start a risotto.

That’s enough to agitate the Arborio rice and release its starch, thickening the cooking liquid and producing the creamy consistency that’s the hallmark of great risotto.