Cook the Arborio rice in a pan of water until cooked through. Approximately 18 minutes. Drain the rice and set aside until required. Add the milk to a saucepan along with the ground cinnamon. Scrape in the vanilla pod seeds and the case of the vanilla pod. Warm the milk over a low heat. Do not boil.

Spoon the sugar into a bowl and add the egg yolks. Whisk until pale in colour and creamy. Remove and discard the vanilla pod from the milk. Slowly pour the milk into the yolk mixture and whisk. Pour the mixture into a saucepan and stir over a low heat for 5 minutes until the mixture coats the back of your wooden spoon. Add the rice to the pan and stir, spoon in the mascarpone and grated apple.

Stir well and serve in warmed bowls with a scattering of toasted flaked almonds and an additional flurry of grated apple.