Recipe: Broccoli Risotto Torte

Broccoli Risotto Torte

8 oz. broccoli, cut into very small florets
1 onion, chopped
2 garlic cloves, crushed
1 large yellow pepper, sliced
2 T. olive oil
4 T. butter
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 1/2 cups stock
salt and pepper to taste
2 oz. fresh grated Parmesan
2 oz. grated cheddar
4 eggs, separated

1. Blanch broccoli for 3 minutes; drain and reserve.
2. In a large saucepan, gently saute the onion, garlic and pepper in the oil and butter for 5 minutes until they are soft.
3. Stir in the rice, cook for a minute then pour in the wine. Cook, stirring until liquid is absorbed.
4. Pour in the stock, season well, bring to a boil, then lower to a simmer. Cook for 20 minutes, stirring occasionally, until liquid is absorbed.
5. Meanwhile, grease a 10" round deep cake pan with cooking spray and line the base with a disc of waxed paper. Preheat oven to 350.
6. Stir the cheese(s) into the rice, allow the mixture to cook for 5 minutes, then beat in the egg yolks. Stir in broccoli.
7. Whisk egg whites until they form soft peaks and carefully fold into the rice. Turn into the prepared pan and bake for about 1 hour until risen, golden brown and slightly wobbly in the center. Allow to sit 5 minutes or so before serving.

Serves 6.