In a medium-sized stock pot, combine the arborio rice, salt, lemon zest, sugar, and water. Bring the mixture to a boil over medium heat. Watch as the water bubbles and the aromas start to fill your kitchen.
Once boiling, continue to cook for about three minutes. This step is crucial for ensuring the rice begins to soften. You’ll notice the water reducing slightly as it absorbs into the rice.
Next, add the milk to the pot and bring the mixture back to a boil. The addition of milk will create a creamy consistency that is essential for Risalamande.
Once boiling again, reduce the heat to low, cover, and let it simmer for thirty to thirty-five minutes. Stir occasionally, especially during the last ten minutes, to prevent the rice from scorching and to ensure even cooking.
After simmering, stir in the chopped blanched almonds, which will add texture and a lovely crunch to your pudding.
Let the rice cool for a while before transferring it to the refrigerator. It’s best to chill the rice pudding for several hours or overnight to develop the flavors.
When you’re ready to prepare the cream mixture, beat the heavy whipping cream in a separate bowl until it starts to thicken. Pay attention to the texture, as you want it to hold its shape.
Add the sugar, vanilla bean paste, and almond extract to the cream, continuing to beat until stiff peaks form. Be cautious not to over-beat, as it can turn grainy.
Gently fold the whipped cream mixture into the chilled rice pudding. If the rice pudding seems stiff, stir it to loosen it up before incorporating the cream. This will ensure a light and airy texture.
Finally, serve your Risalamande at room temperature, drizzling it with warm cherry sauce and garnishing with sprigs of fresh mint for an elegant touch.
