Milk Risotto
Servings: 2 servings
Ingredients
- 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
Instructions
- 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.