Firm risotto using generic rice. Is it possible? How can I make a firm risotto, without using the appropriate rice?



I'm italian, and I've been cooking delicious risotto for years.
But in the place where I'm living right now there is only one kind of rice, with medium-long white grain, and no matter how carefully I could prepare it, the result is always a disappointing mashed blob...
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.