Start from the short pastry, add 170 gr di Farina 0, a pinch of salt, an egg yolk, 70 gr of butter and 60 gr of sugar in a bowl.

Knead the batter and add the previously grated lemon zest. Let the mixture cool for about 40 minutes in the fridge.

In the meantime, start preparing the risino’s filling. For the filling warm up 400 ml of milk together with 2 gr of vanilla. Subsequently, add 80 gr of Vialone Nano Rice and 50 gr of sugar.

Cook for about 15 minutes, once the 15 minutes has passed add 30 gr of butter.

Mix thoroughly and add the remaining two egg yolk without ceasing to stir.

Let the mixture cool down and then start rolling out the dough.

Knead the dough with a rolling pin until you get about 10 short pastry’s disks.

Put the disks in a muffin baking mould and line the sides with short pastry.

Pour the rice mixture in the baking moulds and cook the risini for about 15 minutes.

Let the risini cool down for some minutes and serve them, sprinkle as you like with powdered sugar.