rissoto with brown rice is it possible?

[mothersmilkandherchickenseggs]

i have in my cubourd a large bag of brown rice (bought when i was on on a health kick) dh and dc's detest it but were skint so im using up everything i have to hand in bid to stay away from doing a food shop. I was thinking if i could make a lovely rich rissoto with it i may be able to turn them, does anyone know if it can be done?
I have googled it without much luck but i thought the wise ladies of mnet would be able to help me.
Thankyou

I say no! (gavel).

What makes a risotto "risotto-y" (ie all squidgy and unctuous and delicious) is the rice you use, and that has to be short grain risotto rice- either Arborio or Carnaroli (you can just about get away with pudding rice too, but it's not ideal)>

No matter what 1970s wholefood recipe books say, brown rice is not suitable for risotto, as it will not go squidgy.

I'm sure it could be attempted in the same way that someone knew who made sushi with brown rice. But it didn't really work.

I think an Italian would weep at the idea.

Why not try googling kedgeree brown rice I think you might have more luck. :)

No. You need short grain White for risotto. Paella uses long grain, maybe you could make a version of that?

It will be more of a pilaf

Kegeree would work, anything spiced

You won;t get the risotto creaminess

No, risotto wouldn't work with brown rice

Try a pilaf

www.bbcgoodfood.com/recipes/5787/mushroom-and-brown-basmati-pilaf

Xpost - same idea!

I used to live in Italy....I would take tins of Postman Pat spaghetti back from the UK with me to show the Italians, just to make them weep on purpose .

If I am making risotto I use Carnaroli, Vialone Nano or Arborio rice, I've never tried it with long grain or basmati or anything but would assume that as all rice absorbs liquid it should work

I like putting rice in a spicy soup to add some texture, or you do do a leftovers special fried rice, fry off any left over veg and meat, even bacon is good, add boiled rice, you could cook it in stock to add flavour, season add frozen peas, once everything is good, add an egg to the pan and scrambled the egg in a corner of the pan then mix through. I like to add lemon juice and a little soy sauce, yummy!

Agree you wouldn't get the lovely creamy texture from the starch but risotto style would be edible.

Do they really notice with curry or chilli on top? In fact I prefer it with chilli.

My M used to make brown rice for us it was horrible because she didn't cook it properly! IMO it needs to be cooked WELL. I eat it ALL the time now.:-

Method For Properly cooked Whole Rice:-

1. Use a solid saucepan put in rice

1. Fill with water to 2 and a half cms above the level of rice you're using,

1. Bring to boil and simmer for 15 mins without a top.

1. take heat to lowest you can go (use a diffuser if it won't go very low)

1. Put a VERY tight top on it. Use foil to fill any gaps.

1. LEAVE for 10 mins. then NOT TAKING OFF THE TOP turn off heat and just leave for at least 10 mins. Longer is better!(it is very good tempered if you taken off the top to look and it is still watery just repeat from no. 4)

You will have fluffy rice that doesn't even look brown !!

Once it's cooked you can add it to stir fries etc. and make a risottoish dish if you want. I make a lovely rice pudding with it too.