👨‍🍳 조리법

1. 1

   In a saucepan, combine Arborio rice, milk, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally, until the rice is tender and the mixture has thickened, about 20-25 minutes.

   💡 전문가 팁: Stir frequently to prevent sticking.
2. 2

   Remove from heat and let the rice mixture cool slightly. Stir in the sugar, lemon zest, vanilla extract, and optional liqueur.

3. 3

   In a separate bowl, whisk together the whole eggs and egg yolks until well combined.

4. 4

   Gradually temper the egg mixture by whisking in about half a cup of the warm rice mixture. Then, pour the tempered egg mixture back into the remaining rice mixture, whisking constantly.

   💡 전문가 팁: Tempering is crucial to avoid cooking the eggs.
5. 5

   Grease a 20-23 cm (8-9 inch) round baking dish or pie pan with butter. Pour the rice and custard mixture into the prepared dish.

6. 6

   Bake in a preheated oven at 180°C (350°F) for 50-60 minutes, or until the top is golden brown and the custard is set (it should not be jiggly).

   💡 전문가 팁: A knife inserted into the center should come out clean.
7. 7

   Let the Torta di Riso cool completely before slicing and serving. Garnish with chopped almonds if desired.