Rice Cake Torta Di Riso Recipes

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RICE CAKE (TORTA DI RISO)

Posted for the Zaar World Tour-Italy. From the "Northern Italy Cooking" cookbook. I haven't made this yet, but plan to. This recipe is from Bologna, which is in the Emilia-Romagna region of Northern Italy. Arborio rice is a short, thick-grained Italian rice. Note: prep time does not include cooling time.

Provided by Bayhill

Categories     Dessert

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 11



Rice Cake (Torta Di Riso) image

Steps:

  • Preheat oven to 350ºF.
  • Butter a 10-inch spring form pan.
  • Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
  • Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
  • Stir in rice and reduce heat.
  • Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
  • Remove from heat and let cool.
  • Beat eggs until foamy in a large bowl.
  • Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
  • Mix thoroughly.
  • Pour rice mixture into buttered pan and level top with a spatula.
  • Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
  • Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream.

Nutrition Facts : Calories 573.2, Fat 17.2, SaturatedFat 6, Cholesterol 201.9, Sodium 169.1, Carbohydrate 82.7, Fiber 2.1, Sugar 51, Protein 15.8

1 -2 tablespoon breadcrumbs, finely crushed and unflavored
4 1/2 cups milk
1 1/2 cups sugar
1 lemon, zest of, grated
3/4 cup arborio rice or 3/4 cup other short-grain rice
5 eggs
1/2 cup blanched almond, finely chopped
1/2 cup candied citron peel, finely chopped
1/4 cup rum
2 -3 tablespoons rum
whipped cream

SARTU DI RISO

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 21



Sartu di Riso image

Steps:

  • In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside.
  • Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Remove the sausage from the casing and break into small, bite-size pieces. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.
  • Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside.
  • Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the remaining 1/4 teaspoon salt and the remaining 1/2 cup cheese. Using your hands, mix in the beef, until just combined. Heat 1/2-inch of olive oil in a medium straight-sided pan. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce.
  • Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking.
  • Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and 2 1/2-inches up the sides and middle of the pan. Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes.
  • Cool for 15 minutes.
  • Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve.

1 pound Arborio rice (2 1/3 cups)
4 cups low-sodium chicken broth
1 3/4 teaspoons kosher salt
1 dried bay leaf
3 cups freshly grated Parmigiano-Reggiano
4 large eggs, at room temperature
1/4 cup extra-virgin olive oil
8 ounces sweet Italian sausage or sweet Italian turkey sausage
1 clove garlic, chopped
1 shallot, sliced
2 sprigs basil
One 2-inch piece Parmigiano-Reggiano rind
One 28-ounce can crushed tomatoes
3 tablespoons whole milk, at room temperature
7 tablespoons fine breadcrumbs
1/2 teaspoon dried oregano
8 ounces ground sirloin or ground dark turkey meat
Olive oil, for frying
1 1/2 tablespoons unsalted butter, at room temperature
1 cup frozen peas, thawed
One 8-ounce ball fresh mozzarella, diced

TORTA DI RISO

"Torta di Riso is one of Italy's favourite cold picnic food recipes and a big part of Easter Italian food customs". This recipe was originaly posted by Cath Andrews on: http://www.explore-italian-culture.com/cold-picnic-food-recipes.html. Thank you Cath for sharing this great recipe.

Provided by Annacia

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10



Torta Di Riso image

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.

Nutrition Facts : Calories 349.6, Fat 14.2, SaturatedFat 6.1, Cholesterol 142.4, Sodium 778.8, Carbohydrate 44.2, Fiber 2.9, Sugar 1.5, Protein 10.8

1 cup arborio rice (risotto)
3/4 cup frozen spinach
3 medium eggs
1 medium onion
4 tablespoons grated parmesan cheese
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1 pinch nutmeg

TORTA DI RISO

I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catch-all for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.

Provided by Chef John

Categories     Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 12



Torta di Riso image

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.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 25.2 g, Cholesterol 72.3 mg, Fat 10.3 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 3.4 g, Sodium 654 mg, Sugar 2.4 g

2 tablespoons olive oil, divided
2 tablespoons finely grated Parmigiano-Reggiano cheese, divided
3 cups chopped leeks
3 cloves garlic, minced
2 cups cooked rice
1 ½ cups finely chopped cooked spinach, squeezed dry
¾ cup finely grated Parmigiano-Reggiano cheese
2 large eggs, beaten
1 teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch ground nutmeg

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