Do people eat risotto as a side dish? Because I pretty much always treat it as an entree. I don't know if that's a good thing or a bad thing, though. It's such a rich, creamy, comforting entity that a little goes a long way. But. Since I don't eat it all that often...yes, I've made it twice now in about a month's time, but that's rare...I reason that it's okay.
Normally I stick with the traditional arborio rice in a risotto, but this one uses brown rice. I used long grain brown rice because it's what I had in the pantry. And it takes about double the time of a normal risotto to make. That, my friends, is a loooooooong time. So gather up all of your "need-to-do's" and bring 'em in the kitchen with you. You'll be there a while. Next time I'll go with a short grain brown when making this. I'm thinking it could cook in a bit less time.
