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1
In a medium pot, combine milk and vanilla bean.
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2
Using a vegetable peeler, remove half the lemon peel in strips; add to pot.
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3
(Reserve the half-peeled lemon.)
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4
Heat liquid over medium heat until steaming but not yet simmering.
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5
Remove from heat, cover pot and let stand 1 hour.
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6
Uncover pot and rewarm liquid over low heat.
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7
While milk steeps, heat oven to 350 degrees.
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8
Place bread on a baking sheet and toast in the oven until dry and golden, 10 to 25 minutes depending on how dry it was to start with and how thick the slices are.
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9
Use a rolling pin to break the bread into large, irregular crumbs, with some the size of peas and the rest finer (you want texture).
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10
In a large dry skillet over medium-high heat, toast rice until fragrant, 3 to 4 minutes.
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11
Stir in oil.
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12
Stir in several ladles of warm milk (leave behind the vanilla beans and zest).
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13
Cook, stirring frequently, until rice has soaked up most of the liquid.
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14
Continue cooking, adding a few ladles at a time, until rice is al dente, 18 to 22 minutes.
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15
If rice mixture is too thick, or if you have used up all the milk before the rice softens, stir in hot water until the texture is pleasing to you.
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16
Stir in sugar and mascarpone.
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17
Finely zest the rest of the lemon, grating directly into the pot.
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18
Spoon into bowls and top with bread crumbs.
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19
Drizzle a little coffee over the top if you like, sprinkle with salt and serve.
