The pizzaiolo risotto with milk and cauliflower is a very creamy and appetizing main course.
This risotto is not made with broth but with milk and water. And it is precisely this cooking of the rice in milk that will give creaminess.
The cauliflower that blends with all the rest gives the final touch.
Shall we prepare it together?
Here are some other delicious recipes with cruciferous vegetables, click on the texts in red, and you’ll find yourself in the recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
Let’s see the ingredients we need to prepare the recipe
- 3.5 oz cauliflower (boiled)
- 1 2/3 cups milk
- 1 cup water
- 1.75 oz grated parmesan
- 1 tbsp butter
- 10 tomatoes (datterino or piccadilly)
- to taste fine salt
- Half onion
- to taste oregano
Steps
First, I washed and cleaned the cauliflower, then boiled the florets in salted water. After 15-20 minutes, I drained it and set it aside for the moment.
Now let’s take the milk and water and mix them together in a measuring cup.
In a saucepan, sauté the chopped onion with a little oil. Toast the rice and as soon as it colors, pour in part of the milk and water, as you would do with broth for a classic risotto. Add a bit of salt.
Now take the previously boiled cauliflower and mash the florets with a fork into puree, then add it to the saucepan.
Add also the halved tomatoes.
In the meantime, add the milk and water mixture a little at a time as if you were adding broth.
When the rice is almost ready add the grated parmesan and the tablespoon of butter.
Mix well and plate it.Once on the plate, sprinkle the risotto with oregano to give that pizzaiolo flavor.
Are you ready to taste it? Try this risotto and let me know.
Tips and Storage for Pizzaiolo Risotto with Milk and Cauliflower
If the Pizzaiolo Risotto with Milk and Cauliflower is leftover, it should be stored in the refrigerator.
Let the risotto cool for a short period after cooking (no more than 1 hour).
Place it in an airtight container.
Consume it within 24 hours (at most 1–2 days).
If you want to make the pizzaiolo risotto with milk and cauliflower even more delicious, you can also add stracchino cheese.
Melt it directly in the dish by spreading it in small lumps on the surface.
FAQ (Questions and Answers)
Did you enjoy the recipe for Pizzaiolo Risotto with Milk and Cauliflower?
I hope its deliciousness and creaminess will win you over too.
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