Milk risotto with crescenza cheese and toasted almonds

• 5 minutes to prepare • 20 minutes to cook • Serves 4

 

 

Ris e lacc

This intensely creamy Italian rice dish, called riso al latte, falls somewhere between rice pudding and risotto. It is a classic recipe from Lombardy and features healthy and simple ingredients.

The rice is cooked in juniper-infused milk, but barely sweetened, making it more appropriate for lunch than dessert.

Crunchy toasted almonds add texture, while the crescenza cheese is a tasteful add-on in terms of creaminess.

If you like, you can season it with a few drops of balsamic vinegar. There’s really no wrong way to make this milk risotto as long as you follow this traditional recipe. Enjoy!


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice 
30 g butter
80 g crescenza cheese
1.8 l cow milk
50 g chopped almonds
4 juniper berries

salt and pepper

1. Pour the milk into the saucepan and bring to a boil. Then, pour the rice, the juniper berries, and cook it for 20 minutes, stirring very often
2. Meanwhile, cube crescenza cheese
3. Toast the almonds in a pan with the melted butter
4. A few moments before the rice is done, remove the berries, add  the crescenza cheese and stir to mix over low heat
5. Add toasted almonds on top and serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.