Rice and Milk

Pour the milk into a large saucepan, add the salt, and bring to a boil. Keep it warm over low heat throughout the entire preparation, without letting it cool: the boiling liquid helps the rice cook evenly when added little by little.

Slowly melt the butter in a saucepan Wide, maintaining a low flame. Wait until it becomes completely liquid and uniform, without darkening or burning: the butter should remain light and fragrant, ready to accommodate the onion.

Finely chop the yellow onions and add them to the melted butter. Let them soften and brown slowly, stirring with a spatula. wooden spoon, until they become soft and golden brown. The color should be uniformly amber and the aroma sweet, with no burnt spots on the bottom.

Add the Carnaroli rice to the golden onion and raise the heatToast it well for a few minutes, stirring continuously with the wooden spoon to prevent sticking. The grains should become shiny and slightly warm to the touch, while maintaining a light color.

Pour one or two ladles of hot, salted milk over the rice. Stir regularly and wait until most of the liquid is absorbed before adding more. Maintain a moderate boil: the rice should cook immersed in a gradually incorporated amount of milk.

Continue adding the hot milk a little at a time, stirring after each addition and waiting for it to be absorbed. Continue adding with patience until you've used the required amount: the rice should soften without drying out too much, while the base remains moist and slightly creamy.

Finish cooking, checking that the grains are tender and that the dish retains a smooth, soup-like consistency, not thick like a dry risotto. Turn off the heat when the milk forms a light cream around the rice and serve the dish while still hot.