Recipe: Torta Di Riso

TORTA DI RISO

6 tbsp 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

Butter springform pan and coat with breadcrumbs, 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 Tbsp. of butter. Add onion, garlic, and about 2/3 cup of the herbs and cook until onions are 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 until rice is creamy and firm but not hard in the center (al dente) The cooking time should be about 15-20 minutes, but you must taste rice to judge doneness. Add remaining herbs about halfway through cooking time.

Stir in remaining 3 tblsp of 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 the temperature of the blade upon removal to see that it is hot.)

Unmold torta carefully onto a plate, sprinkle additional Parmesan over the top, slice into wedges and serve.

Notes: This Torta is good for a party since it can be made ahead of time. It is essential that you use Italian short-grain rice; arborio is a widely available variety.

Servings: 10-15
Source: Special Occasions by Martha Stewart