Torta Di Riso (Risotto Tart)

Sauté the onion and garlic in the olive oil until translucent. Add the rice and continue sautéing 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 400ºF 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.