Torta di Riso with Swiss Chard
Mary Ann & Marc Bellazzini of Campo di Bella Farm to Table & Winery share their recipe for this traditional Italian favorite.
Ingredients
1 small bunch chard (about 6 ounces), greens roughly chopped
2 garlic cloves, minced
4 cups water, divided
4-1/2 teaspoons salt, divided
2-1/2 cups arborio rice
8 eggs
2 cups Parmesan cheese
2 teaspoon dried thyme
2-3/4 cups heavy cream
3 cups milk
Olive oil
Directions
Preheat oven to 350° F.
Warm a thin layer of olive oil in a saute pan on low heat. Add minced garlic, chard, and ¼ cup water. Toss so that chard is well coated with olive oil and water. Lightly season with ½ teaspoon salt. Cover the pan and cook on low until wilted (about 5 minutes). Remove the cover and continue to saute for 2-3 minutes over medium heat. Taste for seasoning and adjust with salt as needed. Set aside.
Add remaining 3-3/4 cups water to a medium saucepan with 2 teaspoons salt. Bring to a boil, add rice, reduce to a simmer, cover, and cook until al dente – about 15-20 minutes. Set aside to cool.
Lightly beat the eggs in a large bowl. Add remaining 2 teaspoons salt, Parmesan cheese and thyme and stir to combine. Slowly add cream and milk. Add wilted chard and rice, and mix well.
Line a 12x18 inch sheet pan with parchment. Pour the rice mixture into the pan and smooth with a spatula. Bake for 45 minutes. Allow to cool and cut into 2-3 inch squares.
Increase oven temperature to 475° F. Place half the squares on the same baking sheet lined with parchment paper and bake for another 10-15 minutes until lightly browned and crispy.
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