Torta di Riso with a Twist

Ingredients

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 4 cups (960ml) whole milk 4 cups (960ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• 3 large eggs 3 large eggs
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 2 apples, peeled, cored, and thinly sliced 2 apples, peeled, cored, and thinly sliced
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 57g, 35g
• Protein: 7g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. 2.
   In a large saucepan, combine the Arborio rice and milk. Bring to a simmer over medium heat, stirring occasionally. Cook for about 20 minutes or until the rice is tender and the mixture has thickened.
3. 3.
   In a mixing bowl, whisk together the granulated sugar, vanilla extract, lemon zest, and eggs until well combined. Gradually add the flour and continue whisking until smooth.
4. 4.
   Slowly pour the egg mixture into the rice mixture, stirring constantly. Cook over low heat for an additional 5 minutes, stirring continuously, until the mixture thickens.
5. 5.
   Pour the rice mixture into the prepared cake pan and smooth the top with a spatula.
6. 6.
   In a separate skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the apples are caramelized and tender.
7. 7.
   Arrange the caramelized apples on top of the rice mixture in the cake pan.
8. 8.
   Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the center is set.
9. 9.
   Remove from the oven and let it cool completely before serving. Serve at room temperature or chilled.

Treat your ingredients with care...

• Arborio rice — Make sure to cook the rice until it is tender and the mixture has thickened to achieve the desired creamy texture.
• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For an extra touch of flavor, add a pinch of cinnamon or nutmeg to the rice mixture.
• Serve the Torta di Riso with a dollop of whipped cream or a sprinkle of powdered sugar for an elegant presentation.
• If you prefer a smoother texture, blend the rice mixture in a food processor before pouring it into the cake pan.
• To save time, you can prepare the rice mixture in advance and refrigerate it overnight before baking.
• Experiment with different fruits such as pears or peaches for a variation of flavors.

Serving advice

Serve the Torta di Riso as a delightful dessert after a traditional Italian meal. It can be enjoyed on its own or accompanied by a scoop of vanilla gelato or a drizzle of caramel sauce.

Presentation advice

To enhance the presentation, dust the top of the Torta di Riso with a sprinkle of powdered sugar just before serving. Garnish with a fresh mint leaf or a lemon zest curl for an elegant touch.