Ingredients

2 quarts milk
2 tablespoons butter
1 cups sugar
1/2 teaspoon ground cinnamon, plus more for dusting
1 vanilla bean, split and seeds scraped
1 cup Arborio rice
1 1/2 cups water
1 orange, zested, 1 teaspoon plus more for garnish
Pinch kosher salt

Directions

Take a large saucepan and add milk, butter,
sugar, cinnamon, and vanilla bean and seeds. Cook the rice in boiling water until al
dente. Once the water has evaporated fold in milk mixture. Reduce heat to medium and cook

for 10 minutes stirring regularly until rice is tender. Add the orange zest and pinch of
salt. Stir well and remove from heat. The consistency should be more liquid than regular
risotto. Finish with a light dust of cinnamon.