Frittelle di Riso

In a medium saucepan, combine the 200g Arborio rice, 600g whole milk, 100g granulated sugar, 2g salt, and the zest from the organic lemon. Bring to a gentle simmer over medium heat, then reduce heat to low and cook, stirring occasionally, until the Arborio rice is very tender and has absorbed most of the whole milk, about 20-25 minutes. The mixture should be thick and creamy.

Remove the cooked Arborio rice mixture from the heat and spread it onto a shallow plate or baking sheet to cool completely. This will take at least 1 hour at room temperature, or faster in the refrigerator.

Once the Arborio rice mixture is completely cool, transfer it to a large mixing bowl. Add the 120g Eggs, 50g 00 flour, 5g Baking powder, and 5g Vanilla extract. Mix thoroughly with a spoon or spatula until a uniform, thick batter is formed.