Risso e latte

Glad I found an old issue of La Cucina Italiana.  This is even better than its American cousin.


1 cup Aborio rice
2 2/3 cups whole milk
1 vanilla bean, split and seeds scraped
1/4 teaspoon fine sea salt
3/4 cup + 1 tablespoon sugar
2/3 cup heavy cream


Bring a medium saucepan of water to a boil; add rice and cook for 15 minutes then drain.

In a saucepan, combine drained rice, 2 cups milk, 1 cup water, vanilla bean and seeds, and salt. Bring to a simmer and cook 10 minutes, then stir in sugar and continue cooking until rice is tender. 10 to 15 minutes more. Remove pot from heat; remove and discard vanilla bean, then stir in remaining 2/3 cup milk and cream. Transfer rice mixture to a blender and mix until pudding is fairly smooth.

Transfer ric pudding to a bow and chill in refrigerator at least 2 hours or overnight. Add some whipped cream on top when serving.

Recipe from La Cucina Italiana.

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