Torta Di Riso Recipes

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TORTA DI RISO



Torta di Riso image

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

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

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



Torta di Riso image

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

6 tablespoons (3/4 stick) unsalted butter, plus more for pan
1/2 cup bread crumbs
10 cups chicken stock, preferably homemade
1 onion, finely chopped
2 cloves garlic, finely chopped
1 cup finely chopped mixed fresh herbs, such as thyme, rosemary, basil, parsley, and oregano
3 cups arborio rice
1 cup dry white wine
1/2 cup grated Parmesan, plus more for garnish
Salt and freshly ground pepper

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 image

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 Dishes

Time 1h

Yield 6

Number Of Ingredients 12

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

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



Torta Di Riso image

"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

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

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

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Top Asked Questions

How to make torta di riso cake?
An Italian-style torta di riso cake recipe inspired by the British love of rice pudding. Put the milk, caster sugar and half the lemon zest in a large saucepan over a medium heat. Bring the milk to the boil, then stir in the rice and a pinch of salt.
What is the best Italian rice cake recipe?
Torta di Riso di Grazianella (Italian Rice Cake) is moist, not overly sweet, with a delightful lemon and vanilla flavor, the surprise of the raisins in every bite, and that starchiness and playful bite of the Arborio rice. In a saucepan over a low heat add the rice, milk, lemon peel, vanilla bean pod, and a pinch o salt.
What is the flavor of torta di riso di grazianella?
Torta di Riso di Grazianella (Italian Rice Cake) is moist, not overly sweet, with a delightful lemon and vanilla flavor, the surprise of the raisins in every bite, and that starchiness and playful bite of the Arborio rice. Song of the day: Hall and Oates – Out of Touch.
What is Emilian torta di riso?
See related recipes. This Emilian Torta di riso or ' Torta degli Addobbi' in Italian, is a simple and tasty dessert from Bologna. This cake was originally prepared for the Addobbi festivity – an old feast day to celebrate the anniversary of a Parish – but today it can be found all year round.

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