Torta di Riso alla Bolognese

In a large heavy-bottomed saucepan, combine the Whole milk, Arborio rice, 150g of the Granulated sugar, Lemon zest, and Fine sea salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

Reduce the heat to low and cook, stirring frequently, until the Arborio rice has absorbed most of the Whole milk and is very tender, about 30-40 minutes. The mixture should be thick and creamy. Remove from heat and stir in 10g of the Unsalted butter. Let the rice mixture cool completely to room temperature.

While the Arborio rice cools, finely grind the Blanched almonds if not already ground. Dice the Candied citron into small pieces.