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Torta di Riso
Torta di Riso
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Whip up Chef John's delectable rice pie with spinach, leeks, eggs, and Parmigiano-Reggiano for a gourmet twist on a classic dish.
Ingredients:
  • 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
  • 1.5 cups finely chopped cooked spinach, squeezed dry
  • 0.75 cup finely grated Parmigiano-Reggiano cheese
  • 2 large eggs, beaten
  • 1 teaspoon salt, or more to taste
  • 0.5 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Brush a pie plate with a tablespoon of fragrant olive oil and sprinkle with a tablespoon of tangy Parmigiano-Reggiano cheese.
  • In a large skillet, heat the rest of the olive oil over medium heat. Sauté leeks with a pinch of salt until soft and sweet, for about 5 to 10 minutes. Add garlic to the skillet and cook until fragrant, approximately 1 minute.
  • Combine leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg in a bowl. Transfer mixture to pie dish, smooth with a spatula, and sprinkle with 1 tablespoon Parmigiano-Reggiano cheese on top.
  • Bake until the torta is lightly golden on the edges and firm to the touch, for 35 to 40 minutes in the preheated oven.

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