Is there anything more decadent than homemade risotto? While it can seem intimidating, this step-by-step recipe breaks down the art of perfecting Risotto al Latte (aka Milk Risotto) in the comfort of your own kitchen.
How to Make the Best Homemade Risotto al Latte (aka Milk Risotto)
I thought I had tried just about every version of risotto out there. That is, until I saw this one.
This risotto is made using milk instead of the traditional broth or wine. So, I was intrigued. VERY intrigued. I knew I had to make and perfect my own version of this decadent dish.
What’s the Inspiration Behind this Milk Risotto?
My sweet friend Rachael sent me a cookbook for my birthday (she knows me well) called Venezia. It’s a compilation of — what else — classic Venetian recipes. And let me tell you, it may be one of the most beautiful books I have ever laid my eyes upon. This cookbook is a feast for both the eyes and the soul.
No detail was left out, and it successfully reflects the grandeur of Venice, Italy. It’s hardback, elegant, has gold-trimmed pages and a beautiful velvet bookmark. All of this is even before you open the book.
Then you see the pictures. Oh, the pictures. I’ve been in “Venezia” all week. They are STUNNING, and the recipes are no exception. They’re just amazing.
Thanks to this cookbook, I’ve come across recipes I haven’t had in a long time and can’t wait to re-discover, like this milk risotto (aka Risotto al Latte).
What is Milk Risotto?
Risotto al Latte is incredibly creamy, decadent, and — obviously — very Venetian. I am in love with this dish and will be adding it to my regular risotto rotation.
I did notice that it does take a little longer to make than a basic risotto. You’ll need to simmer this rice, or else you’ll have milk frothing over the sides of your pan. I may have acquired this knowledge from personal experience …
It would also be wonderful with some add in’s, maybe some asparagus or roasted Brussel sprouts. There’s really no wrong way to make this milk risotto as long as you follow my recipe below. Enjoy!
- Into a heavy bottom large sauce pan, add olive oil and shallots. Sauté over medium heat until shallots are translucent. Add rice, stir well to coat and cook for a minute or two. Season with salt.
- While the shallot/rice mixture is cooking, warm the milk in a separate sauce pan. Careful not to scotch milk. Set aside.
- When milk is warm, add half (3 cups) to the rice mixture. Reduce heat to LOW, and 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 remaining cup of milk toward the end of the cooking time.
- Check for seasoning, add salt if necessary. Add butter, Parmigiano, and nutmeg. Stir well to combine. Serve immediately.
You may substitute yellow onion for shallot.
Adapted from the cookbook "Venezia" by Tessa Kiros
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More Risotto Recipes To Try
If you’re feeling inspired by my Risotto al Latte, you’ll love these other risotto recipes:
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