I love risotto and breakfast risotto is wonderful, You can easily make this the night before (thats what I do) and either serve cold or heat it. No added sugar, this risotto is sweetened with dates. A warm, delicious and healthful way to start your day. —sdebrango
2 1/2-3 cups
milk or nut milk like almond
brown arborio rice or short grain brown rice
Medjool dates chopped (this is all the sweetener you need, start with 3 dates and use the 4th if you like it sweeter)
butter divided (use 1 tbs to saute the dates and the other to add to the risotto when you finish cooking it)
pinch of salt
optional toasted walnuts sweetened with maple syrup to garnish
Add milk to medium saucepan and bring to simmer on med/low heat or heat in microwave for 2-3 minutes to get it hot. Place butter in saute pan, add chopped dates and cook until softened, add rice and saute until rice is coated with the butter approximately 3 minutes.
Slowly add the milk a cup at a time to the rice, stirring until milk is absorbed and adding more until all of it is used. Add the remaining tbs of butter. Rice will be toothsome, total cooking time is about 30-40 minutes NOTE: I didn't add any additional sweeteners, the dates did the job for me, add a little sweetener of your choice if you like. I always have extra liquid ready when making risotto, the whole grain brown rice takes longer to cook and may need more liquid, I needed the full 2 1/2 cups of milk.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.