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!
Risotto al Latte - Milk Risotto
- 3 tablespoons extra virgin olive oil
- 1 shallot – minced
- 1 1/3 cups Arborio rice
- 6 cups whole milk
- kosher salt
- 4 tablespoons Parmigiano Reggiano – grated
- 1 tablespoon unsalted butter
- pinch of ground nutmeg
- 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:
It makes our day when you recreate any of our recipes. If you do, please consider leaving a star rating on this recipe, take a photo and TAG me on Instagram with #bellalimento. We would love to see them!
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Heather (Heather's Dish) says
oh my goodness, this looks so creamy and amazing! you outdid yourself on this one!
Jessica @ How Sweet says
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.
Very interesting…almost like a savory rice pudding texture I bet. Looks beautiful (as always!)
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. 🙂
the country cook @ Delightful Country Cookin' says
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!
This looks fabulous, Paula.
Cajun Chef Ryan says
Paula, this looks like a great and simple risotto!
The Italian DIsh says
Hmmmm …. I bet it would be very interesting to leave out the cheese and onion and add something sweet – almost like a rice pudding!
Stephanie @ Per l'Amore del Cibo says
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?
The Teacher Cooks says
MMM,I like this! So creamy.
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.
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.
Fuji Mama says
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!
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.
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.
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.
Our Gluten Free Journey says
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!!
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… ^_^
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!
I use milk, even cream in my sweet corn risotto and my risotto carbonara. Delicious!