Firm risotto using generic rice. Is it possible?
From my answer on another question (that justkt linked in the comments):

http://www.cooksillustrated.com/tastetests/overview.asp?docid=13283


  Arborio rice, the classic choice for risotto, contains roughly 19 to 21 percent amylose. However, that is not the only difference. The desirable "bite" in risotto is due to a defect in Arborio rice called chalk. During maturation, the starch structures at the grain's core deform, making for a firm, toothy center when cooked. 


Sorry, but for the best risotto, you really need an appropriate rice.