Risotto with Milk

This risotto milk is to die for. Simple and delicious!

3.77 from 13 votes

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Course: Risotto

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 723kcal

Author: Guido Pedrelli

Ingredients

▢ 350 gr Arborio rice
▢ 80 g butter
▢ 1.75 liters milk
▢ Salt

Instructions

▢
Put the milk in a pot and add a pinch of salt, then bring to a boil over medium heat, and stir occasionally with a wooden spoon.
▢
When the milk is boiling, add the rice and stir with a spoon. Cook for 20-25 minutes, and continue stirring occasionally.
▢
When the rice has absorbed the milk, be sure to prevent it from sticking to the bottom of the pan.
▢
When the rice is cooked, add butter and stir well to blend in the risotto.
▢
Serve hot.

Notes

Use a rice cooker with risotto settings for a faster turnaround.

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