1 Hour and 40 Minutes

Milk , 53 Oz
1 vanilla pod
Arborio rice, 10, 2 Oz
Eggs, 5
Amaretti biscuits, 6,3 Oz
the zest of two oranges
Orange essence, 1 Tablespoon
Sugar, 6,3 Oz
Icing sugar


Make an incision along the edge of the vanilla pod and scrape all the seeds out; bring the milk to the boil with the rind of one orange, the sugar, the vanilla seeds and pod.

Add the rice and simmer over a medium heat for about 25 minutes. The rice should reach a creamy consistency. Remove the orange rind and the vanilla pod and let the mixture cool down.
Crush the amaretti and add them to the rice with the orange essence.

Whip the egg yolks until pale and creamy then whip the whites to a firm consistency. Stir the yolks into the rice mixture and finally gently incorporate the egg whites too.

Pour the mixture into a well greased baking tin and cook for 1 hour at 180 C in the low rack of the oven. Cover with tinfoil after 30 minutes of cooking.

Decorate with icing sugar and orange zest.

Thanks to: My Little Italian Kitchen