RISOTTO WITH MILK
This intensely creamy Italian rice dish, called riso al latte, falls somewhere between rice pudding and risotto. The rice is cooked in vanilla- and lemon-infused milk, but barely sweetened, making it more appropriate for brunch than dessert. Crunchy bread crumbs and flaky sea salt add texture, while the optional drizzle of sweetened cappuccino (or regular milky coffee) lends bittersweet complexity. If you like, you can serve this with a juicy salad made from halved cherry tomatoes mixed with berries and pomegranate seeds, and seasoned with a few drops of balsamic vinegar. Or increase the sugar and serve it for dessert.
Provided by Melissa Clark
Categories brunch, lunch, main course, side dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium pot, combine milk and vanilla bean. Using a vegetable peeler, remove half the lemon peel in strips; add to pot. (Reserve the half-peeled lemon.) Heat liquid over medium heat until steaming but not yet simmering. Remove from heat, cover pot and let stand 1 hour. Uncover pot and rewarm liquid over low heat.
- While milk steeps, heat oven to 350 degrees. Place bread on a baking sheet and toast in the oven until dry and golden, 10 to 25 minutes depending on how dry it was to start with and how thick the slices are. Use a rolling pin to break the bread into large, irregular crumbs, with some the size of peas and the rest finer (you want texture).
- In a large dry skillet over medium-high heat, toast rice until fragrant, 3 to 4 minutes. Stir in oil.
- Stir in several ladles of warm milk (leave behind the vanilla beans and zest). Cook, stirring frequently, until rice has soaked up most of the liquid. Continue cooking, adding a few ladles at a time, until rice is al dente, 18 to 22 minutes. If rice mixture is too thick, or if you have used up all the milk before the rice softens, stir in hot water until the texture is pleasing to you. Stir in sugar and mascarpone. Finely zest the rest of the lemon, grating directly into the pot.
- Spoon into bowls and top with bread crumbs. Drizzle a little coffee over the top if you like, sprinkle with salt and serve.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 214 milligrams, Sugar 16 grams, TransFat 0 grams
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Arina Tokamarewe
[email protected]This risotto was absolutely delicious! I will definitely be making it again.
Amaya
[email protected]I would give this risotto a 7 out of 10. It was good, but not great.
Qasim Malik 7861
[email protected]This risotto was amazing! I've never had risotto this good before. The texture was perfect, and the flavors were incredible.
Joynab Bibi
[email protected]Meh.
Cristina Orosco
[email protected]This risotto is a must-try for any risotto lover! The combination of milk and cheese creates a creamy and flavorful dish that is sure to please.
David Barber
[email protected]I thought this risotto was just okay. It wasn't bad, but it wasn't anything special either.
Aliraza
[email protected]This recipe was a disaster! The risotto was bland and mushy, and the instructions were unclear. I would not recommend this recipe to anyone.
Afif Hasan Firoz
[email protected]Not bad! I've had better risotto, but this was still a solid dish. I think I would have liked it more if I had used a different type of cheese.
Ghulamullah Chandio
[email protected]OMG! This risotto was divine! The flavors were perfectly balanced, and the texture was just right. I'll definitely be making this again and again.
Ernestine Glass
[email protected]I was a bit skeptical about using milk instead of broth, but it actually worked really well. The risotto was still creamy and rich, but with a lighter flavor.
Aashiq Khan
[email protected]This risotto recipe was surprisingly easy to follow, even for a beginner cook like me. The instructions were clear and concise, and the dish turned out creamy and flavorful.