Orange-Vanilla Risotto Pudding

Ingredients

• 0.8 cup arborio rice 
• 1 tablespoon juice of lemon fresh
• 4 cups milk 1% low-fat
• 2 tablespoons orange juice fresh
• 2 teaspoons orange rind grated
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 2 inch vanilla pod split
• 1.3 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. Combine first 3 ingredients in a large saucepan. Scrape seeds from vanilla bean; stir seeds and bean into milk mixture. Bring to a simmer (do not boil). Cover and keep warm over low heat.
2. Place rice in a medium saut pan over medium heat; cook 3 minutes, stirring constantly. Stir in salt.
3. Add milk mixture, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next (about 45 minutes).
4. Remove from heat; stir in rind and juices.
5. Remove vanilla bean, and discard. Chill risotto at least 3 hours before serving.