Short grain brown rice in a risotto?

I've done it before and it's really nice - I love the nutty flavor! You do have to cook it for longer, but what I've done before is to par-cook the rice beforehand so that when I'm standing over the stove and stirring, I won't have to spend quite as much time there.

What an interesting idea. Non-arborio grains yield all sorts of different risottos. Yes, you do sacrifice some of the "creaminess", but you gain on the flavor-texture end. Definitely have extra stock on hand (I always have extra available because for some reason, my risotto always seems to need more than any recipe calls for - don't know why, but there you have it). It's all a science experiment. Please be sure to post your end result to the contest!

You can substitute short grain brown rice for arborio to make risotto. The brown rice adds a lovely nutty flavor, although you do sacrifice some of the creaminess. In my experience, it does not take that much longer than regular risotto. I'm including a link to the recipe for brown rice risotto that I posted a while back: http://bit.ly/hf6bfF

You can make almost any grain risotto-style, so go for it. I don't think it would take that much longer than with arborio rice, but probably would need more liquid. I have not tried brown rice this way, but have used other types of rice and pasta.

It will take longer, but not forever. :-) Just make sure the individual grains get well coated in the oil before you add the wine or stock. Should be lovely. I make risotto out of all kinds of starchy grains: barley, farro, bamboo rice, red rice....