To make Martha Stewart’s ricotta cake, preheat the oven to 350 degrees Fahrenheit. In a large saucepan, bring 1 quart of whole milk to a boil over medium-high heat. Mix in 3/4 cup of Arborio rice, 1 teaspoon of ground cinnamon, 1/2 teaspoon of coarse salt and 1 vanilla bean, split lengthwise.
Turn the heat down to medium-low, and stir the mixture occasionally as it cooks until the rice is soft and absorbs all of the liquid; this takes approximately 30 minutes. Remove the rice from the heat, and mix in 3/4 cup of granulated sugar. Cover the rice, and stir it occasionally as it cools. Remove and discard the vanilla bean. Once the mixture is cool, transfer it to a large bowl, and add 3 pounds of fresh ricotta cheese, 3 large whole eggs, 3 large egg yolks and 1/2 cup of sugar.
Prepare an 8-inch springform pan by coating it in unsalted butter and all-purpose flour. Transfer the rice and ricotta mixture to the pan, and bake it in the oven for 65 to 70 minutes, or until the top is golden and the center is almost set. If the top starts to become too brown, use a foil tent to cover the cake. Allow the cake to cool completely, and then dust it with powdered sugar.