I used to like to make brown rice risotto but ran into a constant frustration: the recipe called for briefly stirring the raw rice in the sautéed onion to coat it with oil before adding liquid, as you do with Arborio, and it invariably led to crunchy rice that no amount of added water could soften. I should have caught myself before recently trying a similar recipe (Spanish rice with soy chorizo), because it called for the same procedure and yielded the same results. (No particular variety of brown rice was specified, so I used generic supermarket long-grain, but I would think that if this were a factor it should be pointed out.) This recipe was clearly adapted from another I’d seen using long-grain white but was adjusted for brown by calling for more liquid and longer cooking time, so fooled me into thinking it was otherwise doable. Not! I’ll refrain from sautéing brown rice in the future because I now assume that it inhibits liquid absorption. True? If that’s the case, why does this instruction keep cropping up? (I read the older thread about b.r. risotto and saw the same instructions in linked recipes.) Or is there something I’m overlooking?