Zuppa di Riso e Latte alla Valdostana

Name: Zuppa di Riso e Latte alla Valdostana
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 1.2 l Whole milk; 200 ml Water; 250 g originario rice; 5 g Fine sea salt; 40 g unsalted mountain butter; 1 pinch freshly grated nutmeg; 1 pinch Ground cinnamon; 40 g fontina dop

A soothing Alpine soup of short-grain rice simmered slowly in whole milk until creamy, enriched with fresh mountain butter.

🇮🇹Italy· Aosta Valley

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 380 kcal

Ingredients

0 of 8 gathered

Servings

1¼ l Whole milk — fresh full-fat milk
200 ml Water — cold
250 g originario rice — or round soup rice
5 g Fine sea salt — to taste
40 g unsalted mountain butter — cold and cubed
1 pinch freshly grated nutmeg — optional fragrant finish
1 pinch Ground cinnamon — optional sweet-savoury accent
40 g fontina dop — finely grated, optional savoury addition

Equipment

•Heavy-based saucepan
•Wooden spoon
•Ladle
•Soup bowls

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 13 g
carbs: 54 g
fibre: 1 g
protein: 11 g
calories: 380 kcal

Instructions

1
Pour the cold water and whole milk into a wide, heavy-based saucepan.
2
Bring the liquid gently to a simmer over medium-low heat, stirring occasionally to prevent scalding.
3
Add the fine sea salt and tip in the short-grain rice.
4
Lower the heat to maintain a very gentle simmer and stir thoroughly with a wooden spoon.
5
Cook uncovered for 20 minutes, stirring frequently along the bottom so the grains do not catch.
6
Check that the rice grains are tender and swollen in a rich, milky broth.
7
Remove the pan from the heat and stir in the diced cold butter until completely emulsified.
8
Fold through a pinch of freshly grated nutmeg or cinnamon and the grated cheese if using.
9
Ladle the hot, velvety soup immediately into warm earthenware bowls.

Chef's tips

Always use a heavy-bottomed pan to distribute heat evenly and prevent the milk proteins from catching. If the soup becomes too thick before the rice is tender, splash in a little extra warm milk.

Ingredient substitutions

Originario rice → Arborio or Carnaroli short-grain rice
Fontina DOP → Grana Padano or omitted entirely

Storage

Best enjoyed immediately, but keep leftovers refrigerated in an airtight container for up to 2 days.

Reheating

Reheat gently in a small saucepan over low heat, stirring in a splash of warm milk to restore the creamy texture.

Common mistakes to avoid

•Simmering over high heat, which scorches the milk on the base of the pan.
•Leaving the pot unattended without stirring, allowing the rice to clump and stick.
•Using long-grain parboiled rice that cannot release the starch needed to thicken the broth.