1. Preheat the oven to 212°F or 100°C.

2. Bring a large oven-safe pot of water to a boil, then add the risotto rice. Cook for 10 minutes, stirring every now and then.

3. In a separate pot, combine 1 liter or 4.2 cups of milk, 200 grams or 1 cup of sugar, 6 grams or 1 teaspoon of salt, and a few cinnamon sticks. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

4. When the rice has finished cooking, add the milk mixture to the pot with the rice. Stir everything together, then cover the pot with a lid and place it in the center of the preheated oven. Let it cook undisturbed for 2 hours.

5. Remove the pot from the oven and let it cool down for a bit. Stir in 115 grams or 1/2 cup of butter until it's melted, then whip in 200 milliliters or 3/4 cup of heavy cream.

6. Serve the warm rice pudding with a drizzle of milk, syrup, or sugar and a sprinkle of cinnamon.