Creamy Italian Risolatte Rice Pudding with Vanilla and Lemon

Creamy Risolatte (Italian Rice Pudding)
Category: Desserts
Servings: 4

This classic Italian dessert, Risolatte, is the perfect treat for anyone craving a creamy, comforting dessert with a hint of citrus and vanilla. The smooth consistency of the rice pudding combined with a dash of cinnamon and cocoa powder makes this dish both satisfying and aromatic. Whether you serve it warm or chilled, it will undoubtedly become a beloved favorite.

Ingredients:

Instructions:

1. Prepare the Milk Mixture:
   Start by heating the whole milk in a deep saucepan over medium heat. Using a small knife, slit the vanilla bean lengthwise and scrape the seeds out with the back of the knife. Add both the seeds and the scraped vanilla pod to the milk. Wash the lemon thoroughly, then use a vegetable peeler or a knife to remove the zest (the outer peel) from the lemon, avoiding the bitter white pith. Add the lemon peel to the milk mixture.

2. Add Sugar and Stir:
   Once the vanilla and lemon zest are added, stir in the sugar. Keep stirring gently to help dissolve the sugar and allow the flavors to meld together.

3. Bring to a Simmer:
   Let the milk mixture heat until it just begins to bubble around the edges, but do not bring it to a full boil. Stir occasionally to prevent the milk from burning.

4. Cook the Rice:
   Once the milk is warm, add the rinsed Carnaroli rice (or Arborio rice) to the pan. Stir to ensure the rice is evenly distributed. Reduce the heat slightly and continue to cook the rice, stirring occasionally, for about 30 minutes. Keep a close eye on the mixture and add more warm milk if the mixture starts to thicken too much. You want the Risolatte to be creamy and slightly runny, not dry.

5. Finish the Risolatte:
   As the rice cooks, it will absorb the milk and become tender. Once the rice is soft and the mixture has thickened to a creamy consistency, remove the pan from the heat. Discard the lemon peel and the vanilla pod.

6. Serve:
   Pour the creamy Risolatte into individual serving bowls or small cups. To finish, dust the surface of each portion with a light sprinkling of unsweetened cocoa powder and ground cinnamon. These will add a rich, fragrant touch to the creamy dessert.

7. Chill or Serve Warm:
   You can serve the Risolatte immediately while it is still warm, or let it cool down to room temperature before refrigerating. It’s delicious both ways! If you prefer it chilled, refrigerate for a few hours before serving.

Nutritional Information (Approx. per serving):

This traditional Risolatte recipe provides a creamy, luxurious texture with the delightful sweetness of sugar and the refreshing zest of lemon, making it an irresistible dessert for any occasion.