When I discovered, serendipitously, how wonderful sweet brown rice is as risotto, unctuous dreamy risotto, I was hooked. This rice seems impossible to overcook, it retains that al dente bite you expect in risotto, and is oh so creamy, no matter how much liquid it absorbs. We like to make this risotto on the runny side, because the sweet brown grains continue to absorb any remaining liquid once cooked.
Risotto can be flavored in countless ways. We use whatever veg we have on hand, and use fresh coconut milk/cream to replace the traditional butter/cream/cheese. I also love to top the cooked risotto with another preparation of veg or tofu, roasting is a favorite method for this. A bit of fresh lemon at the finish really brightens up this comforting dish.