“My mum makes the best risogolo. It is a recipe that her mother passed down to her and now she has passed on to me. When risogolo is made the traditional way in a saucepan over the stove, you have to stand there for an hour and stir the rice with a spoon so that it doesn’t stick to the bottom or burn. When I make it in my Thermomix, I can turn it on and walk away. It is so much easier and the recipe tastes exactly the same as my mums.”
The quantities and steps are not published on this blog post because this recipe is exclusively featured in the MEZZE cookbook. However we have provided a list of ingredients to help you with your shopping list and meal planning (especially if you use the paprika recipe app) and also some helpful cooking tips.
Here is a list of ingredients you will need to make this recipe.
- Full cream milk
- Medium grain rice
- Vanilla extract, optional
- Ground cinnamon to serve
THERMOMIX COOKING NOTES
- Always use a good quality full cream milk. Other milks will have the same outcome, the recipe need the “fat” in the milk so skim milk or light milk will not thicken enough.
- Medium grain rice is the best type of rice for this recipe. Other rice variants may take longer to cook.
- Try adding a scoop of vanilla ice cream to the bowl before serving. Yum!
If you have made this recipe, then we would love to hear from you! Please leave a comment below or share your feedback with us over on Facebook.