At a push you can absolutely use short grain rice instead of risotto rice, or vice versa, I make rice pudding with risotto rice all the time. BUt long grain? What? It'll be basmati next. Its the herbs for me. No, basil will taste different to coriander, thyme different to both and rosemary is quite the thing and flat leaf parsley is lovely but if you use sage instead you will duck up your dinner. No they are clearly not interchangeable. In what world are they interchangeable?
Not interchangeable but if you know the different varieties of rice, can explain how each cooks up, and can explain how to adjust the recipe if you only have one type, you'd be a help. And sometimes, you need to say that risotto is a specific Italian dish that uses a specific rice but we can make a savory dish that is lovely, just not risotto, with the rice you might have in your cupboard. But Jack can't do that. So that is where we are.
As a person who jumped THAT MAN'S
tit for the jollof rice incident, I'm surprised that Jack isn't more sensitive about co-opting dishes that are one culture's icons, running them through the Western pantry, and turning them into something else entirely while still grasping at the name, cultural association. Croissanwich, I'm lookin at you. If anyone was being snobby, it was Jack who insisted on shanghai'ing the term risotto.