Yeah, you can definitely use the technique for making risotto and apply it to long grain rice. You’re not going to get the creaminess a proper risotto has, but you’ll still get something good and edible, more like a paella or jambalaya. But, you really do want Vialone Nano, Arborio, or Carnarolli. Of these, Arborio is the most common. I’ve also done reasonably well with straight-up domestic pearl rice. It’s not quite as plump and starchy as the other three, but it works well enough.
400 ml of broth would not be anywhere near enough, though, to make a risotto-style rice dish–you’d have to extend that with a good amount of water to have enough liquid on hand. The technique for risotto basically boils down to this: Heat up your stock. It should be hot, but not boiling. Heat up some olive oil in a pot. If you want to add some onions or other aromatic vegetables, add them here. When translucent, add your rice and fry for a minute. Add a little bit of wine (if using) and let cook off. Add your other ingredients (except for cheese, if using), and ladle in enough stock to cover. Stir. As it cooks off, add more stock/broth. Stir. Repeat until rice is finished: should be creamy, but still retain a little bit of a bite to it. Here you can add your cheese and any butter you may be using. Don’t be afraid of using high heat–just be vigilant in your stirring. You’re going to be stirring and ladling for about 20-30 minutes.