Brown rice risotto--has it been done successfully? are there tricks? (short grain rice, of course)

Elsbeth, I see you figured it out & posted a recipe. Thanks so much. For those who are curious, here's the link. http://www.food52.com/recipes/9730_weekend_brown_rice_risotto

While brown rice has its own fine flavor profile I don't think it makes a terribly good risotto. You need that bit of stickieness that you get with short grain white rice like arborio or carnaroli or even Spanish bomba.

I make brown rice with savoy cabbage.
http://casa-giardino.blogspot.com/2010/11/cabbage-and-brown-rice-verza-con-riso.html

Wow, what a great question. I can't help you but will be watching for answers.