Public recipe with member extras
Camel Milk Risotto
Classic risotto finished with camel milk stirred in at the very end for maximum creaminess.
Vegetarian & Grain Mains · Elegant Dinner Parties · Weeknight Entertaining
What you need
Ingredients
- 4 cups Vegetable Stock, kept warm
- 2 tbsp Olive Oil
- 1 small Onion, finely chopped
- 1 1/2 cups Arborio Rice
- 1/2 cup Dry White Wine
- 3/4 cup Camel Milk
- 1/2 cup Grated Parmesan
- 2 tbsp Butter
Method
Instructions
- Heat the olive oil and sauté the onion until translucent, about 4 minutes. Add the rice and toast 1 to 2 minutes.
- Pour in the wine and stir until absorbed.
- Add the warm stock one ladleful at a time, stirring often, waiting for absorption before adding more, about 18 to 20 minutes.
- Once the rice is creamy and just tender, remove from heat and stir in the camel milk, Parmesan, and butter.
- Serve immediately.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
The complete recipe is free
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