Riso e Latte alla Piemontese

Name: Riso e Latte alla Piemontese
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Piemontese
Ingredients: 280 g originario rice; 1000 ml Whole milk; 250 ml Water; 40 g Unsalted butter; 50 g grana padano; 5 g Fine sea salt; 1 piece fresh bay leaf; 1 pinch whole nutmeg

A soothing Piedmontese household soup of local short-grain rice simmered gently in whole milk, finished with butter and Grana Padano.

🇮🇹Italy· Piedmont

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 385 kcal

Ingredients

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Servings

280 g originario rice — short-grain soup rice, unwashed
1000 ml Whole milk — fresh full-fat milk
250 ml Water — cold
40 g Unsalted butter — chilled and diced
50 g grana padano — finely grated
5 g Fine sea salt — around 1 teaspoon
1 piece fresh bay leaf — optional aromatic leaf
1 pinch whole nutmeg — freshly grated

Equipment

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

Nutrition

Per serving, approximate

Calories: 385 kcal
fat: 14 g
carbs: 52 g
fibre: 1 g
protein: 14 g
calories: 385 kcal

Instructions

1
Pour the whole milk and water into a heavy-based saucepan.
2
Add the bay leaf and sea salt, then heat gently over medium heat until small bubbles form around the edge.
3
Scatter in the unwashed rice and stir thoroughly to keep grains separated.
4
Lower the heat to maintain a very gentle, steady simmer.
5
Cook uncovered for twenty to twenty-five minutes, stirring frequently to ensure the milk does not catch at the bottom.
6
Remove the pan from the heat once the rice is tender and suspended in a rich, creamy broth.
7
Discard the bay leaf.
8
Stir in the chilled butter and finely grated Grana Padano until fully melted and glossy.
9
Grate a subtle pinch of nutmeg over the pan.
10
Ladle into warm, shallow bowls and serve immediately.

Chef's tips

Use a heavy-bottomed pan to prevent the milk proteins from catching and scorching. Never rinse the rice, as its surface starch is essential to bind the milk into a velvety soup.

Ingredient substitutions

Originario rice → Baldo, Maratelli, or Carnaroli rice
Grana Padano → Parmigiano Reggiano

Storage

Store chilled in an airtight container for up to two days.

Reheating

Reheat gently in a small saucepan over low heat with an extra splash of milk to loosen the texture.

Common mistakes to avoid

•Boiling the milk at high heat, which causes it to boil over and split.
•Rinsing the rice before cooking, which strips away the starch needed for creaminess.
•Failing to stir frequently, causing the rice to burn onto the base of the pan.