Begin by making rum-raisin mascarpone: soak raisins in a¬† solution of sugar, rum, and lemon juice.¬† Muddle with a wooden spoon to help the raisins soak and rehydrate a little.¬† Set aside while you prepare the rice pudding
Take a large saucepan and add milk, butter, sugar, cinnamon, lemon zest and split and scraped vanilla bean.¬† Cook Arborio rice until al dente in boiling water.¬† Once the water has evaporated fold in the milk mixture.¬† Reduce heat to medium and cook for 10 minutes stirring regularly until rice is tender.
Stir well and remove from heat.¬† The consistency should be more liquid than regular risotto.
Combine mascarpone and heavy cream and whisk until light and creamy.¬† Swirl in the strained raisins and drizzle over a little of the soaking liquid.¬† Serve a generous spoonful over the top of the rice pudding
Edited: October 12th, 2009