Breakfast Risotto
Breakfast Risotto
Serves 6
20 min.
active cooking time
45 min.
total cooking time
Ingredients
4 cups
water
3 cups
whole milk
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract or Vanilla Paste (optional)
¼ tsp.
kosher salt
2-3 tbsp.
Kowalski's Unsalted Butter
2 cups
risotto rice (such as Arborio or Carnaroli)
1 cup
brown or white sugar (or to taste)
- stir-ins and toppings, your choice (such as golden raisins, chopped Medjool dates, ground cinnamon, ground nutmeg, chopped fresh apple, sliced fresh figs, sliced almonds, chopped walnuts and chopped pecans)
1-1 ½
cups half-and-half, warmed, for serving
- Kowalski's Pure Honey or Maple Syrup, for serving
Directions
- In a small saucepan, bring water, milk, vanilla and salt to a simmer; keep cooking liquid warm but do not boil.
- In a large saucepan, heat butter over medium heat. Add rice; sauté 5 min.
- Add 2 cups cooking liquid to rice. Cook until liquid is nearly absorbed (about 5 min.; if liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly).
- Add another 1 cup liquid; cook, stirring occasionally, until liquid is nearly absorbed again (about 5 min.).
- Continue adding liquid 1 cup at a time, stirring occasionally, until rice is tender (about 20 min. more).
- Stir in sugar until dissolved.
- Add stir-ins; continue cooking and stirring until heated through.
- Divide risotto among 6 serving dishes; add desired toppings.
- Drizzle with warm half-and-half and honey; serve immediately while risotto is very hot.
Tasty Tips:
- More or less cooking liquid may be needed depending on your stove and the shape and size of your pan. If necessary, add hot water at the end of cooking until risotto reaches desired tenderness and consistency.
Good to Know:
- In Italy, risotto is served all'onda, which means "wavy." Ideally, the rice is loose enough to ripple gently when the serving dish is moved, light enough to fall easily from your spoon, and never sticky or overly thick. For this reason, Italians typically serve risotto on plates instead of bowls to better showcase its slightly loose consistency.
