Ingredients
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1 quart whole milk
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3/4 cup arborio rice
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1 teaspoon ground cinnamon
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1/2 teaspoon coarse salt
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1 vanilla bean, split lengthwise
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1 1/4 cups granulated sugar
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unsalted butter, for pan
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all-purpose flour, for pan
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3 lbs fresh ricotta cheese, drained 3 hours, preferably over night, through cheesecloth
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3 large eggs, plus
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3 large egg yolks, lightly beaten
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confectioners' sugar, for dusting
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1 pint fresh strawberries or 1 pint raspberries
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2 tablespoons sugar
Instructions
- Bring milk to a boil in a large sauce pan over medium high heat.
- Stir in rice, cinnamon, salt and vanilla bean.
- Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
- Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
- Discard vanilla bean.
- Preheat oven to 350°F degrees.
- Butter and flour an 8-inch springform pan.
- In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
- Pour into prepared pan.
- Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
- Transfer pan to cooling rack.
- When cake has cooled completely, run a knife around edge to loosen.
- Gently remove ring; transfer cake to a serving plate.
- Sprinkle with confectioners' sugar, and serve at room temperature with sauce.
- Sauce:
- Combine all ingredients in a medium nonreactive saucepan.
- Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
- Serve warm or at room temperature.