I propose a game for you to get in practice this weekend. Today I tragi a special rice pudding. The recipe is from my dear Tessa Kiros. But do not think that is a conventional rice pudding, no. Look after the photo. What do you see? A delicious bowl of rice pudding sprinkled with cinnamon? For the truth is no. It is delicious, yes but not a rice pudding, at least not strictly, would you? I mean, it's actually a "latte risotto " , or a risotto with milk. This means that it is not a sweet dish but a salty but surprisingly the ingredients in both preparations are very similar. The result in both cases is spectacular. Really, is one of the best rice and risottos I've ever tasted. And what you see above is not only cinnamon nutmeg. The truth is that if you serve in bowl or individual bowls give the stick. Sure you tell your guests: Well, what happens in this house, today started for dessert .... And you will see how they will be surprised. And you too, because more easily and can not be rich.
As I do almost always a recipe that I have developed is an adaptation of Tessa Kiros is proposing in his book Venezia, Food & Dreams . The truth is that along with Apples for jam, for me are his two best works grastronómicas. Tessa used onions to flavor the rice but I prefer to use garlic because it leaves a very subtle touch that combines perfectly with the flavor of cheese (Grana Padano). Really, is incredible. So I leave the list of ingredients I used and I proposed it, you decide.
my ingredients
1.5 liters of whole milk, 3 pots of rice (privates), 2 cloves of garlic in size medium / large, 1 teaspoon butter 4 or 5 tablespoons olive oil, 100 grs. Grana Padano cheese (in case of default can also use Parmesan, a good type Idiazábal pecorino or manchego cheese) and nutmeg to taste.
my ingredients
1.5 liters of whole milk, 3 pots of rice (privates), 2 cloves of garlic in size medium / large, 1 teaspoon butter 4 or 5 tablespoons olive oil, 100 grs. Grana Padano cheese (in case of default can also use Parmesan, a good type Idiazábal pecorino or manchego cheese) and nutmeg to taste.
ingredients Tessa Kiros
1.5 liters of whole milk, 3 tablespoons olive oil 1 small onion or shallot, 300 grs. rice, nutmeg, 1 teaspoon of butter and 4 tablespoons Parmesan.
The preparation is simple. In a saucepan boil the milk. Meanwhile in the saucepan to cook the rice go put the olive oil, then peel and chop the garlic very finite (better with a garlic crusher). When you are ready to incorporate them in cold oil. Now we light the fire at 6-7. When the garlic start to "sizzle" stir for 5 seconds and quickly add the pots of rice. We do not want the garlic takes on some color, just that a little perfume oil. Lightly fry the rice with a generous amount of oil to coat well. When you start to add milk (which has to be very hot) bucket to bucket, as we see that the liquid disappears. It is important to put salt in the milk then add to rice. We left at 4 for 22 minutes, stirring constantly. If at any risotto is much more important here because if stirring milk would stick to the bottom of the pan immediately. After the expiry of the 22 minutes we have a look rather soupy rice. We must bear in mind that with rest and we'll add it then it will thicken and we would be more like a paste than a risotto croquette creamy and delicate. Remove from heat and incorporate the teaspoon of butter and then cheese three times Grana Padano. Let stand 2 or 3 minutes for the flavors settle and serve immediately. I love it, try it.
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