Milk Risotto Milk Rice My Way
Indulge in the creamy, comforting delight of "Milk Risotto Milk Rice My Way," an irresistible twist on traditional rice pudding that combines Italian-inspired techniques with luscious flavors. Made with Arborio rice gently simmered in whole milk infused with vanilla bean, this dish achieves unparalleled richness and a velvety texture through the slow addition of warm milk. A touch of unsalted butter, granulated sugar, and heavy cream brings indulgence to every bite, while aromatic lemon zest and a hint of cinnamon brighten the flavor profile. Perfect for dessert or an elegant brunch centerpiece, this recipe is easily elevated with a garnish of fresh berries for a burst of color and sweetness. Ready in under an hour, this comforting milk risotto will transform simple ingredients into a luxurious, soul-warming treat your guests won’t forget.
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Ingredients
- 200 grams Arborio rice
- 1 liter Whole milk
- 30 grams Unsalted butter
- 2 tablespoons Granulated sugar
- 1 whole Vanilla bean
- 1 pinch Salt
- 0.5 teaspoons Ground cinnamon
- 50 ml Heavy cream
- 1 whole Zest of lemon
- 100 grams Fresh berries (optional, for garnish)
Directions
Step 1
In a medium saucepan, heat the whole milk over low heat until it begins to steam, but do not let it boil. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk. Let the milk infuse for 5 minutes, then remove the vanilla pod.
Step 2
In a large, heavy-bottomed pan, melt the unsalted butter over medium heat until it is foamy. Add the Arborio rice and stir for 2-3 minutes to coat the rice fully in the butter and toast it slightly.
Step 3
Reduce the heat to low. Begin adding the warm milk to the rice, one ladleful at a time, stirring continuously. Ensure each addition of milk is mostly absorbed before adding the next. This process will take about 30 minutes.
Step 4
After 15 minutes of cooking, stir in the granulated sugar and a pinch of salt to balance the sweetness. Adjust the sugar quantity to taste.
Step 5
Once the rice is fully cooked and creamy but retains a slight bite, stir in the heavy cream, ground cinnamon, and lemon zest. Cook for an additional 2-3 minutes, stirring to combine all the flavors.
Step 6
Remove the pot from the heat and let the risotto sit for a few minutes to thicken further. Taste and adjust seasoning if necessary.
Step 7
Serve the milk risotto warm in bowls, optionally garnished with fresh berries for a pop of color and additional sweetness. Enjoy your comforting treat!
Nutrition Facts
| Serving size | (1449.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1449.8 |
| Total Fat 76.4g | 0% |
| Saturated Fat 44.4g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 240.2mg | 0% |
| Sodium 557.7mg | 0% |
| Total Carbohydrate 146.9g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 86.0g | |
| Protein 39.7g | 0% |
| Vitamin D 453.8IU | 0% |
| Calcium 1344.2mg | 0% |
| Iron 1.1mg | 0% |
| Potassium 1797.5mg | 0% |
Source of Calories