Risolatte

Risolatte, also known as rice with milk, is a simple and comforting dessert typical in many home kitchens around the world. The Italian version of this sweet dish is similar to the more famous risotto, but with a sweet and creamy twist. Here is the recipe:

Ingredients

• 100 g of Arborio or Carnaroli rice (specific varieties that make the dessert creamy)
• 500 ml of whole milk
• Lemon or orange zest (grated, for flavoring)
• 3 tablespoons of sugar
• A pinch of salt
• Ground cinnamon (optional, for garnish)
• 1 vanilla pod (or vanilla extract)
• (Optional) Butter, about 15 g, for added creaminess
• (Optional) Raisins, soaked in water or rum

Preparation

1. In a saucepan, bring the milk to a boil along with the lemon or orange zest and the vanilla pod split lengthwise (if you are using vanilla extract, add it towards the end of cooking).
2. Add the rice and a pinch of salt. Lower the heat and cook gently, stirring occasionally.
3. When the rice has absorbed almost all the milk and appears creamy (after about 15-20 minutes), add the sugar. If desired, you can also add a piece of butter for added creaminess.
4. If you want to include raisins, add them towards the end of cooking, making sure they are well soaked and drained.
5. When the rice is cooked and the milk has reduced to a cream, remove from the heat. Remove the lemon/orange zest and the vanilla pod.
6. Serve the milk rice warm or let it cool down. You can dust it with ground cinnamon before serving, if you like.

Rice with milk can be enjoyed both as a dessert and as a sweet comfort food. In some Italian families, it is also customary to serve it as a snack for children, as it’s nourishing and tasty.

Curiosity

The simplicity of this dish makes it ideal for experimenting with various flavors and additions. In Italy, it is sometimes enriched with custard or served with a dollop of whipped cream or a sprinkle of cocoa.