Inserted by Rosa Rizzo the


1 litre of milk

100 gWhite Carnaroli rice Mulino Marello

30 gWheat flour of fine grain rice from whole grain Mulino Marello

cinnamon or cocoa powder as desired

(optional a lemon peel and a hint of vanilla or vanilla essence to be added at the beginning of the preparation)


Heat the milk in the pot almost to boil.

Add rice and rice flour and cook stirring for about thirty minutes without boiling the rice.

At the end of the preparation the risotto must have a rather creamy consistency. Transfer to single-portion bowls and let cool at room temperature for about one hour.

Serve as you wish with cinnamon or cocoa powder!

Recipe of Dr. Francesca Archero, nutritionist biologist

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