Best 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:

• 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

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.

SARTU DI RISO

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.

RICE CAKE (TORTA DI RISO)

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.