Ris e latt is Milanese dialect for the Italian riso e latte, rice and milk. It sounds dull – it is not. It is a warming, un-showy but far from boring minestra (soup) from Lombardy: risotto rice simmered in a copious quantity of full fat milk and water, mildly flavored with a little onion and bay leaf, enriched in the end by a generous amount of butter and Parmesan, a touch of freshly grated nutmeg and a shower of chopped parsley. There are many versions of this dish: I prefer it soupy but it is also possible to make it thicker, although it should not be risotto-like. Some people cook the rice with milk only (too rich for me) and others start with cooking some chopped onion in butter and then add all the other ingredients. I have also seen versions with chestnuts (cooked, vacuum-packed chestnuts now easily available) and even with potatoes added to the liquid at the very beginning.