🥛 Ris e Lacc – Valtellinese recipe of rice in milk with parmesan
A simple, nourishing, and comforting dish that tells the roots of peasant cuisine. The Ris e Lacc, or rice and milk, is a traditional specialty of Valtellina, passed down from generation to generation as a sustaining dish during the cold months or during recovery 🏔️. Today we rediscover it as a creaminess cuddle, perfect even for those who love minimal cuisine rich in flavor. Enriched with parmesan, butter, and spices to taste, it is a true caress for the palate 🍚🧈
📝 Ingredients (for 4 people)
- 250-300 g of rice (preferably Carnaroli or Ribe)
- 1 and a half liters (or a little more) of whole milk
- Salt to taste
- Freshly ground black pepper to taste
- Nutmeg (optional)
- Grated parmesan to taste
- (Optional but recommended) 1 knob of butter to make the dish even creamier
👨🍳 Step-by-step preparation
- Bring the milk to a boil:
- In a large saucepan, preferably non-stick, pour the milk and season lightly with salt.
- Bring to a gentle boil.
- Cook the rice:
- When the milk starts to simmer, add the rice in a rain, stirring immediately with a wooden spoon.
- Cook over moderate heat, stirring often to prevent the rice from sticking to the bottom.
- Check the consistency:
- Continue cooking for about 15-20 minutes, until the rice has absorbed almost all the milk and has a creamy but not dry consistency.
- Stir and serve:
- Adjust with salt and add to taste black pepper and a grating of nutmeg.
- Add plenty of grated parmesan and, for those who want to respect the more “nutritious” tradition, also add a knob of butter for stirring.
- Serving:
- Serve the ris e lacc hot, in deep plates, as a first course or main dish.
📸 The image of the dishes is purely indicative and does not necessarily correspond precisely to the recipe
👩🍳 Recipe taken from Tempo di Ricette di Angela
