For the crust:

1. In a large bowl, mix together flour, whole wheat flour, sugar, orange zest and salt. Grate the chilled butter and cut into flour mix (butter should form little balls.)
2. Slowly add in ice cold water, mixing until a dough ball forms. Wrap in saran wrap and chill in refrigerator until filling is ready.
3. Grease a 10-inch springform pan or 10-inch round cake pan. Roll dough out onto a floured surface into a 12-inch circle. Place in pan and press up and over edges of pan. Set aside until ready to fill.

For the filling:

1. In a large saucepan over medium heat, bring 2 cups of milk to barely a boil, add rice, stir and reduce heat to medium-low. Cover and cook for 20 – 25 minutes (no need to continually stir or add liquid as you usually do when making risotto.) Cool slightly.
2. In a large bowl, add cooled rice, sugar, butter, ricotta, orange zest and orange extract. Mix well. Add eggs and mix until thoroughly incorporated.
3. Preheat oven to 375 degrees F.
4. In bottom of pie crust lined pan, cover the bottom with 2 cups of raspberries. Pour ricotta rice mixture on top. Bake for 55 – 60 minutes or until ricotta rice filling is set.

For the raspberry glaze:

1. While the pie cooks, make the glaze by adding 2 cups raspberries, orange juice and honey to a medium saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and reduces (cook for about 1/2 hour.)
2. Remove from stove and gently mix in remaining 1 cup raspberries.
3. When serving, pour a few spoonfuls of raspberry glaze atop each pie slice.