2 Tbl. Spoon Olive Oil
1 Cup California Arborio Rice
3 ½ Cup Warmed Milk or Rice Milk
¼ Cup Ground Almonds
2 Whole Eggs
½ Cup Sugar
Zest of 2 lemons or preferred citrus
Mulvaney’s Lemon Risotto Cake
INGREDIENTS:
DIRECTIONS:
- Heat oil in pan, add rice and toast lightly.
- Bring milk to a boil in a separate pot, then add to rice mixture. Stir until milk is absorbed.
- Transfer to a bowl to cool, add the zest of 2 lemons or any citrus you prefer.
- Whip eggs and sugar until very thick and pale. Fold egg mixture into cool rice mixture.
- Grease cup cake tin, then dust with ground almonds.
- Fill the tin to the top and bake until golden brown on top.
Bake about 15-20 minutes at 325°F
