Riso e Latte

Name: Riso e Latte
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Lombarda
Ingredients: 1200 ml Whole milk; 150 ml Water; 300 g originario rice; 5 g Fine sea salt; 35 g Unsalted butter; 50 g grana padano dop; 1 pinch whole nutmeg

Riso e latte is a soothing Lombard comfort dish of short-grain rice gently simmered in whole milk, finished with salted butter and grated Grana Padano.

🇮🇹Italy· Lombardy

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 440 kcal

Ingredients

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Servings

1200 ml Whole milk — fresh full-fat milk
150 ml Water — helps temper the milk
300 g originario rice — or Carnaroli rice
5 g Fine sea salt — about 1 level teaspoon
35 g Unsalted butter — cold and cubed
50 g grana padano dop — freshly grated
1 pinch whole nutmeg — freshly grated, optional

Equipment

•Heavy-bottomed saucepan
•Wooden spoon
•Ladle
•Fine grater

Nutrition

Per serving, approximate

Calories: 440 kcal
fat: 16 g
carbs: 58 g
fibre: 1 g
protein: 16 g
calories: 440 kcal

Instructions

1
Pour the milk and water into a heavy-bottomed saucepan.
2
Add the fine sea salt and bring the liquid to a gentle simmer over medium heat.
3
Tip the rice directly into the simmering milk and stir thoroughly with a wooden spoon.
4
Lower the heat so the milk maintains a soft, gentle bubble.
5
Simmer uncovered for 20 to 25 minutes, stirring frequently along the bottom of the pan.
6
Cook until the rice grains are tender and suspended in a creamy, soup-like milk broth.
7
Take the saucepan completely off the heat.
8
Add the butter and grated Grana Padano, stirring vigorously until melted and glossy.
9
Add a light grating of nutmeg if using, check the seasoning, and ladle into warm bowls immediately.

Chef's tips

Use a heavy-based pot to distribute heat evenly and prevent the milk from catching at the base. Do not wash the rice beforehand, as the surface starches are essential to thicken the milk into a silky soup.

Ingredient substitutions

Originario rice → Carnaroli or Vialone Nano rice
Grana Padano DOP → Parmigiano Reggiano DOP

Storage

Store leftovers in a sealed container in the refrigerator for up to 2 days.

Reheating

Reheat gently in a small saucepan over low heat, loosening with a generous splash of warm fresh milk.

Common mistakes to avoid

•Cooking over excessive heat, which causes the milk to scorch onto the bottom of the pan.
•Leaving the pan unattended without stirring, leading to clumped rice or burnt milk skin.
•Letting the cooked dish sit in the pot, which causes the rice to absorb all liquid and turn solid.