Risotto al Latte {Milk Risotto}

I thought I had tried just about every version of Risotto out there. UNTIL I saw this one. It was made using milk instead of the traditional broth or even wine as a variation. I was intrigued. VERY intrigued. I simply had to make this Risotto. There was no if and or but about it!

My sweet friend Rachael sent me a cookbook for my birthday. It’s called Venezia {Venice} and it’s a compilation of, what else, Venetian recipes. The book might just be one of the most beautiful cookbooks I have ever laid  my eyes upon. It’s a feast for the eyes and {my} soul. No detail was left out. It definitely reflects the grandeur of Venice. It’s hardback, elegant, has gold trimmed pages and a beautiful velvet bookmark. All that is even before you OPEN the book. Then you see the pictures. Oh the pictures. I’ve been in Venezia all  week ; ) They’re STUNNING and the recipes are no exception, they’re just ah-mazing. I’ve come across recipes that I haven’t had in a long time and can’t wait to re-discover.

This Risotto al Latte {Milk Risotto} is one from the book. It’s incredibly creamy and decadent and obviously VERY VENETIAN. I am in love with this risotto and will be adding it to my risotto rotation.

I noticed that it does take a little longer to make than a basic risotto and you do need to SIMMER this  rice or you’ll have milk frothing over the sides of your pan, just sayin’. I think it would also be wonderful with some add in’s, maybe some asparagus.

Baci!

Print This Recipe

{Adapted from the cookbook “Venezia” by Tessa Kiros }
What you’ll need:
3 tablespoons extra virgin olive oil
1 shallot – minced
1 1/3 cups arborio rice
6 cups whole milk
salt
4 tablespoons Parmigiano Reggiano – grated
1 tablespoon unsalted butter
pinch of ground nutmeg

What to do:
1. Into a heavy bottom large sauce pan add the olive oil and shallots. Over medium heat saute the shallot until translucent. Add the rice, stir well to coat and cook for a minute or two. Season with salt.

2. WHILE the shallot/rice is cooking warm the milk in a separate sauce pan. Set aside.

3. When milk is warm, add half {3 cups} to the rice mixture. Reduce heat to LOW, stir well to combine. Stir as necessary and simmer until almost all of the liquid has evaporated. Add another 2 cups of milk and continue cooking until the rice is tender {approx 20-25 minutes}, stirring as necessary. Add the  last cup of milk towards the end of the cooking time.

4. Check for seasoning, add salt if necessary. Add butter, Parmigiano and nutmeg. Stir well to combine. Serve immediately.

Buon Appetito!

20 Comments

  1. 1

    oh my goodness, this looks so creamy and amazing! you outdid yourself on this one!

  2. 2

    I have no Italian in my blood, but my grandmother always insisted on making any kind of rice or risotto (even going as far as baking) with milk! It has always been delicious and creamy.

  3. 3

    Very interesting…almost like a savory rice pudding texture I bet. Looks beautiful (as always!)

  4. 4

    Gosh, I bet the nutmeg and Parmigiano Reggiano brought out the creamy goodness of this risotto. I LOVE Venice–so nice to see a beautiful dish represent an equally beautiful city. 🙂

  5. 5

    Oh, oh! I love it! I’ve loved experimenting with risotto lately – even made a jalapeno bacon cheeseburger risotto! – but this is new. It does sound like a savory rice pudding!

  6. 6

    This looks fabulous, Paula.

  7. 7

    Paula, this looks like a great and simple risotto!
    Bon appetit!
    =:~)

  8. 8

    Hmmmm …. I bet it would be very interesting to leave out the cheese and onion and add something sweet – almost like a rice pudding!

  9. 9

    This sounds very interesting! Risotto is one of my favorites, so I’ll have to give this a shot! Is it anything like rice pudding when using milk?

  10. 10

    MMM,I like this! So creamy.

  11. 11

    A risotto made with milk sounds wonderful. It’s fun to hear about your new birthday book, sounds wonderful! There are so many add ins you can do with this delish risotto.

  12. 12

    This looks lovely, as always. 🙂

    I’ve made milk risotto a few times, however I usually add a fresh vanilla bean and serve it with poached pears. It’s delightful.

  13. 13

    I’m SO GLAD that you are loving the book! I thought you had to have it. 🙂 LOVE the look of this risotto. I never would have thought about using milk, but now it seems obvious!

  14. 14

    At first I thought this was going to be a sweet rice pudding, but no, you surprised us with that savory milk version. I’m intrigued to try this.

  15. 15

    It’s really a rice period this one. I’m testing a lot of recipes and fantasies about risotto and rice now. I’ve started too thanks to Rachel, her event Washoku Warriors ispired me a lot. She really made a great and perfet present. Your book is on my desiderata list too, it’s really reliable.

    I read you usually via RSS. Now…what a surprise! Amazing your new (at least for me) blog layout.

  16. 16
    Diane /

    Whoa! That looks good! Holy moly…you know how to grab an audience.
    What about going sweet with this? What kind of a rice pudding would it make? No ordinary rice pudding, that’s for sure.

  17. 17

    I am in love with this cookbook! I bought it earlier this year and it is certainly a feast for the eyes. I spent a month in Venice last year and was delighted with the wonderful foods I discovered there. I am definitely going to try this recipe .. bonus .. it’s gluten free!!
    Lisa

  18. 18

    I made this for lunch today…It was delicious…I added a little bit of indonesian long pepper, that with milk matches perfectly…
    Great recipe… ^_^

  19. 19

    Thanks for the recipe! I used it as the basis for a “use-up” for milk I had in the fridge before going away. I used 3c of milk for 2/3c arborio rice. I used proportionally more parmeggiano (at least 4tbs for half the milk / rice). Because I had it…. I crumbled some leftover blue cheese on my serving and it was fabulous!

  20. 20
    Sarah /

    I use milk, even cream in my sweet corn risotto and my risotto carbonara. Delicious!

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