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
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
TORTA DI RISO
The creamy northern-Italian rice dish risotto can be used to make a "torta", or cake -- good for a party, since it can be made ahead of time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
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.
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
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
BUDINO DI RISO (RICE PUDDING)
Make and share this Budino Di Riso (Rice Pudding) recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the half and half, milk, rice, and salt in a large saucepan. Bring to a boil, then reduce the heat to simmer. Scrape the seeds from the vanilla bean into the rice mixture, then add the vanilla bean shell. Cover the pot and cook until most of the liquid is absorbed. The rice should look soupy. This should take about 25-30 minutes.Remove the vanilla bean and save for another use.
- Transfer the mixture to a bowl. Stir in the sugar and let the mixture cool.
- Preheat the oven to 325°F.
- Combine the eggs, lemon zest and cinnamon in a small bowl. Stir the mixture into the cooled rice.
- Brush six 3 x 1-1/2-inch ramekins with the melted butter. Fill the ramekins 2/3 full with the rice mixture and place them in a baking dish. Pour boiling water along the sides of the baking dish so it comes half way up the sides of the ramekins.
- Bake 25-30 minutes or until a knife inserted in the center comes out clean, but the pudding still wiggles when shaken. Remove the ramekins from the baking dish and allow to cool to room temperature before serving, or refrigerate covered until ready to serve.
- To make the sauce: Melt the butter in a saucepan over medium heat and stir in the sugar. Cook until the sugar dissolves. Stir in the cherries and continue cooking until the cherries look glazed. Raise the heat to medium high and stir in the amaretto. Cook 1 minute. Transfer the sauce to a small bowl and allow it to cool to room temperature.
- To serve the budino: Run a butter knife around the inside edge of each ramekin and unmold each one onto a dessert plate. Spoon some of the cherry sauce over the top; garnish with a mint leaf and serve.
Nutrition Facts : Calories 291.8, Fat 7.9, SaturatedFat 4.2, Cholesterol 109.3, Sodium 249, Carbohydrate 48.6, Fiber 1, Sugar 32.9, Protein 7.3
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