Rinse the Arborio rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, whole milk, granulated sugar, and salt.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.

Reduce the heat to low and cook uncovered for about 25 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.

Stir in the vanilla extract and ground cinnamon until fully incorporated.

Remove the saucepan from heat and stir in the unsalted butter until melted and smooth.

Let the rice pudding cool slightly; it will thicken further as it rests.

Spoon the pudding into serving bowls and garnish as desired with cinnamon, raisins, or fresh fruit.