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Clare Latimer's recipe for
Torta di riso
Torta di riso
Giacobazzi’s Delica tes sen in Fleet Road, Hampstead, is without doubt my favourite shop for “home cooking” in this country. Raff and Renata opened in 1991 and have been doing roaring business ever since.
They say that “the British are always willing to try something new” but I think that is all credit to them for making everything look so irres istible that we have to buy and try.
This recipe is a pudding and is best served with a crisp, chilled sparkling wine.
I asked Renata if some liqueur could be poured over the top of the pudding and she suggested Amaretto which does sound an exciting prospect!
One other bit of great news is that they are opening a restaurant in Fleet Road in January, so I will keep you in informed.
Ingredients
Serves 8
1 litre milk
100g caster sugar
Finely grated zest of 1 lemon
250g risotto rice
Little melted butter, for greasing
20g fresh white breadcrumbs for dusting
4 eggs, separated
100g whole blanched almonds, finely chopped
100g candied citrus peel, finely chopped
Icing sugar, to dust.
Method
Put the milk, caster sugar and half the lemon zest in a large saucepan over a medium heat. Bring the milk to the boil, then stir in the rice and a pinch of salt. Reduce the heat slightly and simmer for 25 minutes or until the rice is cooked and the milk absorbed. Remove from the heat and allow to cool, stirring the rice mixture occasionally.
Meanwhile, preheat the oven to 180C 350F gas 4.
Grease a deep 23cm springform tin with softened butter, then coat with breadcrumbs, shaking out any excess. In a large bowl, whip the egg whites to stiff but not dry peaks.
Stir in the almonds, candied peel, yolks and remaining zest into the rice mixture, and then fold in the whites. Pour the mixture into the cake tin and bake in the oven for 30-35 minutes or until set and golden.
Cool in the tin slightly, then carefully remove and put on a wire rack. Serve warm or at room temperature, dusting with icing sugar and with a dollop of Mascarpone if you like – and that Amaretto!
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