Torta Di Riso Recipes

TORTA DI RISO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
• Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
• Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
• Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.

TORTA DI RISO

Steps:

• Preheat the oven to gas mark 6, 200ºC, 400ºF.
• Defrost the spinach and squeeze as much liquid out of it as possible.
• Boil the rice in salted water until 'al dente'.
• Fry the onion in the olive oil until soft and golden.
• Break the eggs into a cup and beat lightly.
• Put the rice in a large bowl and add the Parmesan, nutmeg, salt and pepper. Mix well.
• Add the spinach, onion and butter, followed by the eggs.
• Mix everything together thoroughly.
• Grease an ovenproof dish. Make sure it's not too big - the mixture should be three inches or so deep.
• Bake for about 25 minutes, until firm and golden brown.

TORTA DI RISO

Steps:

• Butter an 8-inch springform pan and coat with bread crumbs, shaking out excess. Set aside. In a large saucepan, heat stock to boiling, then lower to a simmer.
• In a large, heavy saucepan over low heat, melt 3 tablespoons of the butter. Add onion, garlic, and about 2/3 cup of the herbs and cook until soft and transparent. Increase heat to medium and add rice. Stir well to coat all the grains.
• Add wine and simmer, stirring constantly, until mostly evaporated. Add 1 cup of hot stock and simmer, stirring constantly, until mostly absorbed, about 3 minutes. Add remaining stock a ladleful at a time, stirring constantly. Always wait until one ladleful is nearly absorbed before adding the next.
• Continue in this manner until rice is creamy and firm but not hard in the center. The total cooking time should be about 15 to 20 minutes but will depend on the size of your pan and the amount of heat, so you must taste rice to judge doneness. Add remaining 1/3 cup of the herbs about halfway through cooking time.
• Stir in remaining 3 tablespoons butter, Parmesan, and salt and pepper to taste. Pour into prepared pan and cool completely. Refrigerate overnight.
• Heat oven to 400 degrees. Bake torta for about 30 minutes, or until heated through (test by inserting a knife into the center for 15 seconds and checking its temperature).
• Unmold torta carefully onto a plate, sprinkle additional grated Parmesan over top, slice into wedges, and serve.