risotto with milk

Directions

1. Boil water in a pot, add the rice, and let it cook for 5 minutes. ⏱ 5 min
2. Drain the rice in a sieve and allow it to drain thoroughly. ≈ 2 min
3. Heat 425 ml of milk in a saucepan. ⏱ ≈ 10 min
4. Cut the vanilla pod in half lengthwise and add half to the milk. ≈ 8 min
5. Add the rice and 4 tablespoons of caramel, and mix well. ≈ 4 min
6. Let it simmer for 25 minutes, allowing the rice to cook through. ⏱ 25 min
7. The milk should be very thick. ≈ 3 min
8. Place the egg yolks in a heat-resistant container. ≈ 3 min
9. Mix with the remaining caramel. ≈ 4 min
10. Boil some water in a pot, then pour the mixture into a bowl placed over the pot and whisk until it has a foamy consistency. ⏱ ≈ 10 min
11. Heat the remaining milk and add it to the egg mixture. ⏱ ≈ 10 min
12. At this point, the other half of the vanilla pod is added. ≈ 3 min
13. Heat the cream, stirring constantly, until it thickens. ⏱ ≈ 10 min
14. Remove the vanilla pod from the cream. ≈ 3 min
15. Add the rice to the cream, along with a little cinnamon, and blend thoroughly. ≈ 4 min
16. Let the rice pudding cool down. ⏱ ≈ 20 min
17. Finely chop the lemon zest. ≈ 8 min
18. Heat the water and blanch the vegetables in this pot. ⏱ ≈ 10 min
19. Drain the beans and rinse them. ≈ 2 min
20. In a bowl, whip the cream until it forms soft peaks, then gently fold it into the rice pudding. ≈ 4 min
21. Squeeze the lemon zest into the rice pudding. ≈ 3 min
22. Allow the rice pudding to cool completely. ⏱ ≈ 20 min
23. Combine the caramel and cinnamon. ≈ 4 min
24. Serve the sugared rice with the rice pudding. ≈ 2 min