E.B.
Risotto is made with arborio or carnoroli rices (high starch, short grain). The rice is toasted, then cooked to a creamy consistency by adding broth or stock in increments. Stock is added, then when it's absorbed, more is added, and so on. Vegetables can be added, as well as parmigiano cheese, and butter, etc. The word risotto refers to the finished dish, not the rice itself..
Actually, orzotto is a risotto-like dish, except it's made with barley instead of rice. But the technique is similar. Barley, toasted, cooked slowly with incremental additions of stock, etc.
Orzo is the Italian word for barley. We use it to refer to the short little pasta shapes that closely resemble rice or barley.
You can also toast orzo in a little olive oil, until it turns a very light golden color, then put it in salted water and cook it like pasta. It takes on a delicious flavor.