1 quart whole milk
3/4 cup Arborio rice
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 vanilla bean, split lengthwise
1 1/4 cups granulated sugar
unsalted butter, for pan
all-purpose flour, for pan
3 lbs fresh ricotta cheese, drained 3 hours, perferrably over night, through cheesecloth
3 large eggs, plus
3 large egg yolks, lightly beaten
confectioners' sugar, for dusting
Strawberry or Raspberry sauce
1 pint fresh strawberries or raspberries
2 tablespoons sugar
2 teaspoons fresh lemon juice
16 servings
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 occasionaly 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 350F 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.