The creamy milk risotto is a rich and tasty dish that combines the delicacy of rice cooked in milk with the softness and flavor of melted mozzarella. This combination creates a velvety texture and a delicate taste that makes this dish an excellent choice for those who love the comforting and enveloping flavors of Italian cuisine
To prepare the milk risotto, start by toasting the rice in a sauté of onion or shallot. This step not only gives the rice a slightly toasted flavor but also allows the grains to better absorb the subsequent flavors.
Next, add the hot milk to the rice, little by little, stirring constantly. This allows the rice to cook slowly and gradually absorb the milk, developing a creamy texture. During this cooking process, the risotto is continuously stirred to prevent it from sticking to the bottom of the pot and to ensure even cooking.
When the rice is almost completely cooked, add the mozzarella cut into cubes. The mozzarella slowly melts into the risotto, adding a creamy texture and a delicate milky flavor to the dish.
Finally, it is creamed with butter and grated Parmesan cheese to further enrich the flavor and creaminess of the dish. The butter adds a note of richness, while the Parmesan cheese gives a complex and salty flavor to the risotto.
It can be served as a main course or as a side dish for meats or fish. It can be garnished with a sprinkle of freshly ground black pepper and chopped parsley for a touch of freshness and color, or, as I did, with sesame seeds.
It is a tasty and delicious dish that combines traditional Italian flavors in a creamy and satisfying combination. Its simplicity makes it perfect for a family meal or to delight guests with a classic and satisfying dish of Italian cuisine.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of creamy milk risotto
- 3 1/3 cups milk
- 5.3 oz Carnaroli rice
- 1/2 onion
- 1 mozzarella
- 1.8 oz Parmigiano Reggiano DOP
- 1 knob butter
- to taste fine salt
- to taste extra virgin olive oil
- to taste sesame seeds or black pepper
Tools
- 1 Pan
- 1 Chopper
- 1 Wooden Spoon
- 1 Small Pot
Steps to prepare creamy milk risotto
To prepare the delicious creamy milk risotto, start by chopping the half white onion with the chopper and in a small pot heat the milk that will be used to cook the rice.
Then in a pan or small pot, add a splash of extra virgin olive oil and heat. Then add the chopped onion and let it soften, stirring occasionally, for about 3 minutes until it becomes transparent but not golden. Add the rice and toast it for about 2-3 minutes, stirring constantly, until it becomes slightly translucent around the edges.
Slowly pour the hot milk onto the rice, a ladle at a time, stirring constantly and waiting for the rice to absorb the milk before adding more. Continue stirring and adding the milk until the rice is al dente, which will take about 15-20 minutes.
Add the mozzarella pieces and stir until completely melted.
Once the mozzarella is completely melted, cream with the butter and grated Parmesan cheese. Mix well until you get a creamy risotto and let it rest for two minutes with the lid on.
Once ready, serve garnished with black pepper or parsley or, for those who like them as I do, with sesame seeds.
And enjoy your meal from Barbara!
Storage and notes
The creamy milk risotto can be stored in the fridge for two days. It’s also excellent cold, but if you want to reheat it, add a small cup of milk.
Useful tips
Choose rice varieties specifically suited for risottos, such as Carnaroli or Arborio. These types of rice have a high starch content, making them perfect for absorbing milk and creating a creamy texture.
Milk is a key element for this dish, so make sure to use good quality fresh whole milk to achieve the best flavor and texture.
If the risotto is too thick, you can add some hot milk
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