Has anyone ever made risotto with brown rice? I have some brown short-grain rice that might be starchy enough. If anyone has any hints/ideas, they'd be much appreciated!
You can certainly try. When I make risotto, I don't usually follow a recipe, rather I cook the rice with alternating applications of warm stock and white wine until the consistency is right. Try this method with brown rice and see what happens. Do not expect to get the same creamy texture as regular white arborio rice, but you are right in that a short grain brown rice is fairly starchy and might hold together nicely, like in a risotto.