Torta di Riso e Cioccolato alla Pisana

To prepare the pasta frolla, combine 250 grams of 00 flour, 100 grams of granulated sugar, and 2 grams of salt in a large bowl. Add 125 grams of cold, cubed unsalted butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.

Add 35 grams of egg yolks and 2.5 grams of lemon zest (from one lemon) to the flour mixture. Mix until a cohesive dough forms. Do not overwork the dough. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

For the filling, combine 150 grams of Arborio rice, 750 grams of whole milk, 50 grams of granulated sugar, 2.5 grams of lemon zest (from the second lemon), and 1 gram of salt in a heavy-bottomed saucepan. Bring to a gentle simmer over medium heat, stirring occasionally.