Milk gives this risotto the consistency of rice pudding. Cover the warm milk to prevent a skin from forming.
4 cups 1% low-fat milk
1 1/4 cups water
1/2 cup sugar
1 (2-inch) piece vanilla bean, split lengthwise
3/4 cup Arborio rice
1/4 teaspoon salt
2 teaspoons grated orange rind
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
How to Make It
Combine first 3 ingredients in a large saucepan. Scrape seeds from vanilla bean; stir seeds and bean into milk mixture. Bring to a simmer (do not boil). Cover and keep warm over low heat.
Place rice in a medium sauté pan over medium heat; cook 3 minutes, stirring constantly. Stir in salt. Add milk mixture, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next (about 45 minutes). Remove from heat; stir in rind and juices. Remove vanilla bean, and discard. Chill risotto at least 3 hours before serving.
This had a really nice flavor, but even after following the recipe closely, the rice seemed undercooked upon serving and not nearly as creamy as it seemed it should be. Perhaps as the milk mixture is added the heat should have been set on low? I even added an extra half cup or so of water at the end to try to soften the rice a bit more. I doubt I'll try it again since it was rather time consuming... Too bad, as I've had this recipe in my folder since 2005! Bummer.
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