Risotto With Milk Recipes

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MUSHROOM RISOTTO



Mushroom Risotto image

Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.

Provided by SAF

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 ½ cups sliced fresh mushrooms
1 cup whole milk
¼ cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
  • Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
  • When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.7 g, Cholesterol 49.9 mg, Fat 19.5 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 9.8 g, Sodium 767.6 mg, Sugar 6.9 g

RISOTTO WITH MILK



Risotto With Milk image

This intensely creamy Italian rice dish, called riso al latte, falls somewhere between rice pudding and risotto. The rice is cooked in vanilla- and lemon-infused milk, but barely sweetened, making it more appropriate for brunch than dessert. Crunchy bread crumbs and flaky sea salt add texture, while the optional drizzle of sweetened cappuccino (or regular milky coffee) lends bittersweet complexity. If you like, you can serve this with a juicy salad made from halved cherry tomatoes mixed with berries and pomegranate seeds, and seasoned with a few drops of balsamic vinegar. Or increase the sugar and serve it for dessert.

Provided by Melissa Clark

Categories     brunch, lunch, main course, side dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

6 cups whole milk
1 vanilla bean, sliced lengthwise
1 lemon
3 slices crusty white bread, preferably stale
1 1/2 cups (300 grams) vialone nano or arborio rice
1 tablespoon extra-virgin olive oil
1 tablespoon granulated sugar, more to taste
1/4 cup mascarpone
Hot cappuccino or milky coffee, sweetened to taste, for serving (optional)
Flaky sea salt, for serving

Steps:

  • In a medium pot, combine milk and vanilla bean. Using a vegetable peeler, remove half the lemon peel in strips; add to pot. (Reserve the half-peeled lemon.) Heat liquid over medium heat until steaming but not yet simmering. Remove from heat, cover pot and let stand 1 hour. Uncover pot and rewarm liquid over low heat.
  • While milk steeps, heat oven to 350 degrees. Place bread on a baking sheet and toast in the oven until dry and golden, 10 to 25 minutes depending on how dry it was to start with and how thick the slices are. Use a rolling pin to break the bread into large, irregular crumbs, with some the size of peas and the rest finer (you want texture).
  • In a large dry skillet over medium-high heat, toast rice until fragrant, 3 to 4 minutes. Stir in oil.
  • Stir in several ladles of warm milk (leave behind the vanilla beans and zest). Cook, stirring frequently, until rice has soaked up most of the liquid. Continue cooking, adding a few ladles at a time, until rice is al dente, 18 to 22 minutes. If rice mixture is too thick, or if you have used up all the milk before the rice softens, stir in hot water until the texture is pleasing to you. Stir in sugar and mascarpone. Finely zest the rest of the lemon, grating directly into the pot.
  • Spoon into bowls and top with bread crumbs. Drizzle a little coffee over the top if you like, sprinkle with salt and serve.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 214 milligrams, Sugar 16 grams, TransFat 0 grams

MILK RISOTTO (MILK RICE "MY WAY")



Milk Risotto (Milk Rice

Milk Rice (Milchreis) is a very traditional German Dessert. As I child I love it. And I still love it. But very often is made more like a pudding and the texture of the rice is almost lost. "My Way" milk rice is based on Risotto Rice of high quality, because the rice makes this dessert. I suggest to use "Carnaroli" rice for this dessert. But you should always use rice which is suited for making a Risotto (e.g. Arborio). The dessert is not overly sweet, but everyone can add more sweetness by sprinkling more of sugar on the served dessert. You can also adapt the consistency to your need. If you like it more soupy add a bit more milk or a little cream, if you like a rich and silk dessert. But sure this dessert is not only a kid pleaser it is a dessert which everyone will love. Serve it with a glass of milk, hot chocolate or a strong coffee. I love it not overly sweet. The flavours of the lemon peel and vanilla made this a very delicate dessert. The cinnamon added at last add some more spicy notes to it. The butter (or cream, if you added some) make it smooth and silky.

Provided by Thorsten

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup carnaroli rice (see note)
2 -3 cups milk
1 dash salt
1/4 lemon, zest of
1/2 teaspoon vanilla extract
2 tablespoons sugar
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon cinnamon
cream

Steps:

  • Wash Canaroli rice under running water until water is almost clear.
  • Put rice into pot. Add two cups of milk, the lemon rind and salt. Bring to a boil. Stirring frequently to avoid sticking of rice and burning.
  • Reduce heat to medium high and boil for 15 to 20 minutes. It should be a soft boiling. Stir frequently to avoid burning.
  • If the milk is absorbed before the rice is done add a little more milk. The rice is done, when it is soft, but still has a bite. This should be after 15 minutes. If you like the rice more soft cook it longer. You should taste some rice corns from time to time (see not on cooking time).
  • After the rice is cooked to the consistency you like remove from heat and remove lemon rind. Add butter, sugar and vanilla extract. Stir.
  • If the consistency of the milk rice is too firm add some more milk or cream for desired consistency.
  • For serving: mix sugar with cinnamon.
  • Serve milk risotto warm. Serve sugar-cinnamon mixture, so that everyone can adjust sweetness. If you like not overly sweet, just sprinkle some cinnamon over the milk risotto.
  • NOTE on "Cooking Time": Carnaroli Rice needs about 15 minutes to be "al dente". If you like it more soft cook it longer for about 5 minutes. Taste from time to time some rice corns. I always start with 2 cups of milk, but depending on cooking time and desired "softness" of rice you may need more (up to 3 cups). If the milk is absorbed add just a little more milk. If you like the "pure" Risotto consistency, the consistnecy should be creamy and the spoon should build a wave, when you stir the rice.
  • NOTE on "Carnaroli Rice": I use this rice, because it gives the best results. You could use other rice varieties, like Arborio, but it should be a high quality short grain rice which is suitable for making a Risotto.

Nutrition Facts : Calories 349.5, Fat 10.5, SaturatedFat 6.5, Cholesterol 32.3, Sodium 151.8, Carbohydrate 55.8, Fiber 0.8, Sugar 12.8, Protein 7.4

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