Since we are in between feasts involving large amount of food, I’ll share with you one of my favorite simple comfort dishes. It is one of those dishes I like to eat when I crave something simple and uncomplicated that doesn’t overload my taste buds and makes me feel happy
The idea is simple: make a risotto using milk instead of broth. In this version I added oregano, raisins and a touch of cinnamon. The result is a super creamy, sweet and salty risotto. Kind of a creamier, salty rice pudding. I love it and I am sure you will too!
- 3 oz. rice for risotto
- 1 cup milk
- 1/4 small onion
- 1 tsp butter
- salt to taste
- raisins (optional)
- oregano (optional)
- cinnamon (optional)
- Start by sweating the onion in the butter. When the onion is soft, but not caramelized add the rice and let it toast for about a minute, then start adding the milk. Like risotto add it a bit at a time waiting to add more until the old one has been almost completely absorbed.
- Half way through cooking add your flavorings: salt and whatever spices you want to add. A touch of cinnamon brings out the sweetness of the milk. Oregano and raisin are also a nice touch, but you can decide for your own spices, or go for no spice at all.
- When the rice is cooked through, let it sit for a couple of minutes to allow the last of the milk to get absorbed. Enjoy warm.