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Milk Risotto

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Servings: 2 servings


  • 1/3 cup (45 g) dry bread crumbs optional
  • 1 cup (150 g) arborio rice
  • 2 cups (500 ml) regular or low-fat milk
  • 4 cups (1 L) water
  • Salt and freshly ground black pepper to taste
  • 2 tbsp (30 g) unsalted butter
  • 1/4 cup (30 g) freshly grated Parmesan cheese optional


  • Place the rice and 1 cup (250 ml) of the milk in a heavy saucepan.
  • Over low heat, gradually bring the milk to a boil. To keep the milk from boiling over, place a metal spoon in the pan as the milk is heating. Remove the metal spoon, and stirring the rice, gradually add the remaining milk.
  • After all the milk has been incorporated, gradually add the water, about 1/2 cup (125 ml) at a time, stirring constantly.
  • The rice should be very tender after about 20 to 25 minutes.
  • Season it with salt and pepper.
  • Stir in the butter and, if desired, the cheese and serve.
  • At this point, if desired, the rice can be spread in a buttered flameproof baking dish and topped with the bread crumbs.
  • Just before serving, place the dish under a broiler to brown the top lightly.