Rice Cream

Rice cream is a comfortable and delicate dish, ideal as a first course or as a light meal.

Ingredients

• 200 grams of risotto rice, like Arborio or Carnaroli
• 1 liter of vegetable or chicken broth, preferably homemade
• 1 small white onion, finely chopped
• 30 grams of butter
• Grated Parmesan cheese, to taste
• Salt and pepper, to taste
• A drizzle of extra virgin olive oil (for the Italian version)
• Aromatic herbs such as parsley or chives, chopped for garnish (optional)

Preparation

1. In a large saucepan, melt the butter and add the chopped onion. Sauté over low heat until translucent, taking care not to brown it.
2. Add the rice and toast for a couple of minutes, stirring well to absorb the butter and to ensure the grains become glossy.
3. Begin to add the hot broth, one ladle at a time, constantly stirring and waiting for the liquid to be absorbed before adding the next.
4. Continue cooking, adding broth and stirring, until the rice reaches a soft and creamy consistency, about 15-18 minutes.
5. Once the rice is cooked, turn off the heat, add the grated Parmesan, a drizzle of extra virgin olive oil, and stir to combine all the ingredients.
6. Adjust the seasoning with salt and pepper, to your taste.

Serve your rice cream hot, garnished with some chopped aromatic herbs if you wish, for a fresh touch and a bit of color.

Curiosity

Rice cream is a versatile preparation, and in Italy, it is often enriched with ingredients such as mushrooms, pumpkin, or asparagus to vary the flavor and texture. It’s a great way to experiment and personalize the dish according to the season and personal tastes.