Bring the milk and the split vanilla pod to a simmer in a medium-sized saucepan.

Let it simmer on low heat for about 10 minutes.

Remove the vanilla pod from the milk, scrape out the seeds, and add them back into the milk.

Set the milk aside.

Grate the zest from the lemons.

In a separate heavy-bottomed saucepan, melt the butter over medium heat.

Add the rice and stir until the grains are coated in butter and become translucent.

Add the lemon zest and 1 dl of the milk to the rice (be cautious of splattering) and stir.

Allow the rice to simmer over medium-low heat in an uncovered pan until most of the liquid is absorbed.

Gradually add the remaining milk to the rice, a little at a time, waiting until the previous addition is almost absorbed before adding more.

Stir the rice regularly.

The rice is ready when the grains are al dente and the mixture is creamy.

Stir in the sugar and crème fraîche, then let the risotto cool until lukewarm.

Divide the risotto into serving bowls and drizzle some raspberry sauce over each serving.