Torta Di Riso (Risotto Tart)
Ingredients
- 1 whole Onion, Chopped ⓘ
- 4 cloves Garlic, Minced ⓘ
- 1 Tablespoon Olive Oil ⓘ
- 1 cup Arborio (short Grain) Rice ⓘ
- 1/4 cups White Wine ⓘ
- 3 cups Chicken Stock, Heated ⓘ
- 2 Tablespoons Parsley, Chopped ⓘ
- 2 Tablespoons Chives, Chopped ⓘ
- 1/4 cups Grated Parmesan Cheese Plus Extra Handful ⓘ
- Salt And Pepper, to taste ⓘ
- 1/4 cups Breadcrumbs ⓘ
Instructions
- Saute the onion and garlic in the olive oil until translucent. Add the rice and continue sauteing and stirring for a few minutes until the rice is coated. Slowly add the white wine and 1/2 cup of the chicken stock. Cook over medium heat, stirring often until the liquid is mostly absorbed. Add an additional 1/2 cup of stock and repeat the process until the rice is tender. Toss in the fresh herbs and parmesan cheese and season to taste.
- Once the risotto is cooked, butter a springform pan and dust with breadcrumbs (I used Panko). Pour the risotto mixture into the pan and allow to cool. Refrigerate for a couple of hours or overnight. Top with a handful of grated parmesan cheese and bake in a preheated 400°F oven for 45 minutes. Let cool and slide the tart off the base of the pan.
- Note: I found it's much easier to slide the tart off the base of the springform pan when it's cool. So I cooked the tart for 30 minutes, allowed it to cool, slid it onto a sheet pan and finished baking it for another 20 minutes.
Nutrition & Diet Analysis (per serving)
848
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).