torta di risotto bambini

torta di risotto bambini

for years i have been moulding risotto into various shapes, and serving slices of the resulting torta on buffets and summer party tables. i love to eat and serve risotto, and this allows us to enjoy it in a completely different, make-ahead kind of way.

these little rice babies are so adorable and perfect for a dinner party and especially for your vegetarian guests. if you know you’re having vegetarians over for dinner, make risotto a few nights before and do up some individuals. you can reheat them in just 20 minutes and serve a special dinner without any fuss.

feel free to experiment with vegetables too. rounds of roasted yellow and green courgettes or a fat slab of grilled eggplant would be divine in the bottom of the mould. and your risotto can change with the seasons as well.

torta di risotto bambini

torta di risotto bambini

1 pint little tomatoes, halved
2 tbsp. olive oil
1/4 cup olive oil
1/4 cup butter
1 large onion, finely diced
2 cloves garlic, minced
2 cups mushrooms, thinly sliced
2 cups arborio rice
1 cup white wine
6 cups water or vegetable stock
salt and pepper
2 cups grated parmegiano reggiano
aged balsamic vinegar
white truffle oil

preheat oven to 450f. toss the little tomatoes with the olive oil and sprinkle with salt and pepper. roast on a parchment lined tray for 15-20 minutes, or until starting to colour and shrivel. set aside.

heat the water or stock to simmering. in a large pan, heat the 1/2 cup olive oil with half of the butter over medium heat. add the onion and garlic and cook stirring for 4 minutes. increase heat to high and add the mushrooms and some salt and pepper, stirring and cooking until mushrooms have released their water and have begun to colour, about 6 minutes. add the rice and stir to coat with the oil and butter. after drinking half the wine, re-measure, and pour it in the pan (you know you do this!) bring to a boil and stir until the liquid is almost gone. start adding hot water or stock to the pan, a couple of ladle-fuls at a time, stirring and cooking in typical risotto-making fashion. i taste throughout the process and stop adding water when the ice has some bite, and the rice is still rather soupy. it will thicken and cook further as it stands. add the cheese and remaining 2 tbsp. of butter. add a few drizzles of balsamic and some truffle oil. stir a few more times and then allow it to cool until the risotto has become less saucy and firmer. taste again and season as needed adding salt, pepper, or more truffle oil or balsamic or cheese.

line 6-8 single-serve vessels with plastic wrap and leave an overhang. i use ramekins, or stoneware timbale molds, or indian dahl bowls, whatever i have on hand. arrange the little tomatoes in the bottom, then spoon over the rice, right to the top. fold over the plastic, then chill until firm. overnight is best.

when ready to serve, preheat oven to 400f and line a baking pan with parchment. turn out the tortas and remove the plastic wrap. bake for 20 minutes, or until the little bambinis are hot and the bottom are sizzling and turning golden brown. serve hot with a nice salad, or some tomato sauce on the side.

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