Riso e latte – Rice and milk

rice with milk served at a Peruvian restaurant – Francesc Fort CC BY-SA 4.0

Rice with milk is a very creamy first course, simple with all the taste of childhood. It takes very few ingredients that we all always have at home to get a special first course, with popular origins, which always give us the best and most genuine recipes. We can use Roma rice, or Carnaroli rice, the rice used to make risotto, to obtain a perfect dish.


  • 300 g Carnaroli rice
  • 1.5 l Milk
  • 40 g Butter
  • q.b.Salt

How to make Riso e latte – Rice and milk

Heat the slightly salted milk in a pan, preferably non-stick or with a thick bottom. It is preferable to use whole milk, but there is nothing to stop you from using semi-skimmed milk for a lighter but less creamy dish.

When the milk comes to a boil, add the rice and stir until it comes to a boil again. Continue cooking, stirring occasionally over low heat, until the rice is soft and creamy. If necessary, add a little hot milk.

Once cooked, remove from the heat, add the butter and, if you wish, 40g of grated cheese (parmesan, for example), and leave to rest for 5 minutes. Stir vigorously and serve piping hot.

Risotto alla Sbirraglia – Cops risotto

Risotto alla Sbirraglia – Daniel Capilla CC BY-SA 4.0

Sbirraglia. From sbira a soup of meat and tripe that, according to Ligurian tradition, was formerly served to the men of the guard (sbirri) in the area of the port of Genoa. It is also the name of this thick soup from Veneto made of rice and chicken and consumed especially in the southern part of the region. Therefore the name probably has, by assonance, this Ligurian origin.


  • 1 chicken
  • 400 g rice
  • 1 l and 1/2 of broth
  • 60 g of grated cheese
  • 1 onion
  • butter
  • oil
  • salt

How to make Risotto alla Sbirraglia – Cops risotto

Cut the chicken into pieces not too large, discarding the carcass. In a saucepan, heat three tablespoons of oil and season the chopped onion, then add the chicken stew, season with salt, stir and brown. Sprinkle with a little hot water and cook for about half an hour. Add the rice, mix it well with the chicken and let it season. Then cook it like a normal risotto, pouring in a little hot broth at a time. Ten minutes before removing the pan from the heat, add the chicken giblets. Remove the risotto, stir in a knob of butter and grated cheese.


Risotto giallo alla Milanese – Michele Ursino CC BY-SA 2.0

From Wikipedia, the free encyclopedia.

Risotto (/rɪˈzɒtoʊ/, Italian: [riˈzɔtto], from riso meaning “rice” is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavor and its signature yellow color.


  • Rice,
  • broth,
  • butter,
  • onion,
  • white wine,
  • parmesan cheese

Place of origins


Risotto in Italy is normally the first course served before the main course, but risotto alla Milanese is often served with ossobuco alla Milanese as the main course.

ossobuco with risotto milanese style – pier CC BY-SA 4.0

Risotto alla milanese (ris sgiald or risot a la milanesa in Lombard language), is, together with cotoletta alla milanese and panettone, the most typical and famous dish of Milan. It is a risotto whose main ingredients, in addition to those necessary to prepare a risotto in white, are saffron, from which it derives its characteristic yellow color, and ox marrow. It can also be served as a side dish of ossobuco, another typical Milanese dish.


The origins of risotto alla milanese date back to the Middle Ages and are connected to a similar recipe of Arab and Jewish cuisine. In the Middle Ages, in Italy, this dish was known as riso col zafran.

Risotto alla Milanese was born in 1574 at the table of the Belgian glassmaker Valerio di Fiandra, who was living in Milan because he was working on the windows of Milan Cathedral. For his daughter’s wedding, his colleague’s glassmakers added saffron to a white risotto with butter: this spice was used by glassmakers to obtain a particular yellow coloration of glass. The new dish was immediately successful, both for its taste and its yellow tonality, which recalled gold, a synonym of richness. Saffron also has pharmacological properties, and therefore yellow risotto soon spread in Milan’s taverns and inns.

Risotto alla Milanese immediately disappeared from the chronicles to reappear on documents in 1809, when it was defined as “yellow rice in the pan.” Later on, in 1829, in another recipe book, the famous Milanese dish is described as “risotto alla Milanese Giallo” (yellow risotto Milanese style), taking the name with which it is universally known still today.

Risotto alla Milanese in the Fascist Regime

Risotto alla Milanese was present in various versions in cookbooks which, from the beginning of the 20th century, began to be written by women as well, even though they only contained a list of ingredients, without any other indications about the doses or the cooking method. In 1917 the National Association of Cooks published Cucina di Guerra (War Cookery), which gathered recipes particularly economical and practical by including the necessary quantities in every recipe.
Grains of rice – Carnaroli quality

One of the cornerstones of the Regime was the return to traditional values, which saw in culinary ability an indispensable dowry for young brides. For this reason, the first editions of cookbooks such as Cucina pratica (Practical Cooking) of 1936 were written by the anonymous Aunt Carolina.

The exportation of the recipe

In 1984 wrote Gualtiero Marchesi’s modern interpretation, one of the most famous, “oro e zafferano” (gold and saffron), which, besides specifying the quality of rice (Carnaroli), adds, at the last moment, four excellent gold leaflets.

At the beginning of the 1980s, in Italian restaurants in the United States of America, risotto became the most popular dish, so much so that in 1993 Florence Fabricant, an American food critic and writer, published an article on risotto in the American newspaper Nation’s Restaurant News, entitled Mystique of Risotto.

Grains of Carnaroli rice, produced in Italy. – Badagnani CC BY 3.0

The recipe that was deposited at the Municipality of Milan

By resolving the Municipal Council of the Municipality of Milan, on December 14th, 2007, the following recipe received the recognition of Denominazione Comunale (De.Co.) of Risotto alla Milanese. The acronym De.Co. in Italy indicates the belonging of a dish to a territory, and the Municipalities recognize it to the gastronomic products more connected to the territory and the local community.

Ingredients: for 6 people

30 g of minced beef or ox marrow
2-3 l of reduced boiling broth: it should not be "stock cube".
Two tablespoons of light and dark beef roast fat (if missing, increase the marrow to 60 g)
One small finely chopped onion
A tuft of saffron pistils or a sachet of saffron
Plenty of grated parmesan cheese
50 g of butter

How to make Risotto alla Milanese

Here is the preparation
Place the marrow, butter, roast fat, and onion in a saucepan. Cook over low heat until the onion is golden brown. Add the rice and stir well to allow it to absorb the seasoning. At this point, turn up the heat and start pouring the boiling broth over the rice in ladles, stirring regularly with a wooden spoon. As the broth evaporates and is absorbed, continue to cook over high heat, adding more broth in ladles until the rice is cooked, making sure the rice remains al dente (cooking time from 14 to 18 minutes approximately, depending on the quality of rice used). When the rice is two-thirds cooked, add the saffron pistils previously dissolved in the broth: however, if powdered saffron is used, it must be added at the end of cooking not to lose its aroma. When cooked, add the butter and Parmesan cheese and allow to thicken for a few minutes. Add salt to taste. The risotto should be pretty liquid (“all’onda”), with the grains well divided but bound together by a creamy mixture. It is essential never to add wine, which would kill the aroma of the saffron. Do not cook more than seven/eight portions at a time.

Pennette with Prosciutto San Daniele

Pennette con prosciutto San Daniele – prosciuttosandaniele.it

Ingredients for 4 people

300 g wholemeal penne
150 g Prosciutto San Daniele
100 g taleggio cheese
1/2 g truffle oil

How to make Pennette with Prosciutto San Daniele

Slice the prosciutto into short strips and cover them with truffle oil. Dice the taleggio and add to the cooked, drained, and still hot pennette. Combine the ingredients well and add the prosciutto and truffle oil. Mix well and serve.

Regional recipe from Veneto

Roulade of Prosciutto San Daniele and Witloof chicory

Thinly sliced San Daniele ham is wrapped around chicory, making it easier to eat – Benreis CC BY-SA 3.0

Ingredients for 5 people

5 Witloof chicories (Belgian endives)
10 slices of Prosciutto San Daniele
400 g of fontina cheese thinly sliced
butter as required

How to make Roulade of Prosciutto San Daniele and Witloof chicory

Take five firm white Witloof chicories and boil them whole in salted water. When they are cooked, cut them lengthwise and place them on a cloth to dry. When dry, wrap each chicory half in a slice of Prosciutto San Daniele. Lightly grease a baking dish with butter Place the rolls in the baking dish and sprinkle them with the thinly sliced fontina. Place the baking dish briefly under the grill to melt the cheese. Then, you can place it in the oven until a kind of gratin is obtained. Serve immediately.

Regional recipe from Veneto

Sweetbread with mushroom sauce wrapped in Prosciutto San Daniele

Ingredients for four people

4 slices of Prosciutto San Daniele
400 g sweetbread
30 g dried mushrooms
Four large champignons
1/2 dry glass Marsala
100 g butter
Two ladles chicken broth olive oil
salt and pepper

How to make the Sweetbread with mushroom sauce wrapped in Prosciutto San Daniele

Saute the sweetbread in the frying pan, add salt and pepper to taste, and set aside. Slice the champignons, saute lightly in oil and butter, adding salt and pepper to taste. Remove them from the frying pan, leaving however the juice which has formed. Add to the frying pan the dried mushrooms which have previously been soaked and sliced, and saute, adding the Marsala and allowing it to evaporate. At this point, add the two ladles of chicken broth and allow to simmer. In the meantime, prepare a very light roux of melted butter and flour on low heat, stirring continuously and not allowing it to come to a boil. Add the mushrooms and broth and allow to thicken. After placing the sweetbread and the champignons on the slices, lay out the Prosciutto San Daniele and roll up the prosciutto. Pour the sauce onto a large serving dish and lay the filled prosciutto rolls on the sauce. Garnish the plate with a sprinkling of finely chopped parsley.

Regional recipe from Veneto

Tasca di carne bianca al Prosciutto San Daniele – Pocket of white meat with Prosciutto San Daniele


white meat, possibly swivel, weighing about 100 grams

How to make Tasca di carne bianca al Prosciutto San Daniele – Pocket of white meat with Prosciutto San Daniele

Prepare some white meat, possibly swivel, weighing about 100 grams. Cut it into pockets and dip it in flour, then in egg, and finally in breadcrumbs. At this point, fry in a pan with a bit of oil. When cooked, open the pocket and stuff it with Prosciutto San Daniele, arranged in a fan shape. Serve with salsa primavera (fresh tomato finely chopped and seasoned with extra virgin olive oil, pepper, salt, and basil).



Carne bianca, possibilmente girello, del peso di un etto circa.

Come preparare la Tasca di carne bianca al Prosciutto San Daniele

Preparate della carne bianca, possibilmente girello, del peso di un etto circa. Tagliatela a tasca e passatela quindi nella farina, poi nell’uovo e, infine, nel pane grattugiato. A questo punto friggete in padella con poco olio. A cottura finita, aprite la tasca e farcitela con il Prosciutto San Daniele disposto a ventaglio. Servite con salsa primavera (pomodoro fresco battuto fine e condito con olio naturalmente extravergine d’oliva, pepe, sale e basilico).

Regional recipe from Veneto

Roasted king prawns with Prosciutto San Daniele


24 king prawns
24 slices of Prosciutto San Daniele
24 small leaves of fresh laurel
10 ml cognac
Two tablespoons olive oil

How to make Roasted king prawns with Prosciutto San Daniele

Shell the king prawns, preferably without removing the head. Sprinkle with salt and pepper to taste and place a laurel leaf on the back of each prawn. Wrap each prawn in a slice of Prosciutto San Daniele and put them in a roasting pan, brushing them lightly with olive oil. Place the roasting pan on the heat for ten minutes, taking care not to burn the prosciutto. Add the cognac and evaporate it. Serve the prawns with potato puree prepared with olive oil.

Regional recipe from Veneto

Rump steak with Prosciutto San Daniele and red wine sauce


600 g boneless rump
8 slices Prosciutto San Daniele

For the sauce
1/2 l red wine
1 shallot
2 laurel leaves
200 ml beef stock
whole peppercorns

How to make Rump steak with Prosciutto San Daniele and red wine sauce

Cook the wine, together with the shallot, the laurel, and the peppercorns, until the wine sugar, begins to caramelize. Add the beef stock, bring it gently to a boil, and filter the liquid. Melt the butter in a casserole dish and brown the rump on both sides, completing the cooking in the oven. Place the rump on plates on which the sauce has already been poured. Finish by covering the silverside with the slices of Prosciutto San Daniele.

Regional recipe from Veneto

Roulade of Prosciutto San Daniele “Bahian style”


18 slices Prosciutto San Daniele
18 slices ripe pineapple
600 g crescenza (soft cheese
100 g chopped chervil or parsley
70 g chopped basil
200 g slivered almonds
80 g honey
200 g whole yogurt
50 g extra virgin olive oil
salt and pepper to taste

How to make Roulade of Prosciutto San Daniele “Bahian style”

Sear the pineapple briefly, then cool it immediately in iced water. Prepare the filling by mixing all the remaining ingredients except the prosciutto, adding salt and pepper to taste. Layout the slices of prosciutto, place the pieces of pineapple on top with the filling to one side. Roll the prosciutto to form roulades. Garnish with grated coconut.

Regional recipe from Veneto