NEW: TORTA DI RISSO CON LIMONE

 

Serves 8

 

Ingredients

  • 250 g ready made short pastry
  • Plain, flour for dusting
  • Non-stick spray, for the tart pan
  • 1 egg, beaten with pinch salt, for glazing

 

Filling

  • 130 g medium arborio  rice
  • 600 ml full cream milk
  • 600 ml light cream
  • Rind of 1 large lemon, removed with a potato peeler
  • 1 cinnamon stick or 1 teaspoon vanilla
  • 5 egg yolks
  • 125 g caster sugar
  • 3 tablespoons flaked almonds, dry toasted

 

Method

Preheat the oven on 180° C.  Roll dough to fit a 24 -25 cm diameter and 3 cm high, tart pan. Trim the overhanging dough and lightly prick the base. Line with baking paper and fill with ‘blind baking weights’, rice or dried beans.

 

Cook for 15 minutes in the centre of the oven. Remove the paper and weights. Return the pastry to the oven until it is golden and cooked through, about 10 minutes. Remove the paper and weights. Leave the pastry to get quite cold.  

Wash the rice in cold water and drain. Bring the milk and cream slowly to simmering point with cinnamon or lemon. Discard the lemon rind. Add the rice and simmer gently for 23 - 25 minutes, stirring occasionally until the rice is tender.

 

Whisk the yolks and sugar together and stir into the rice, using a wooden spatula. Cook, stirring constantly over low heat until the mixture thickens to a thick, porridge, dropping consistency. Cool for 10 minutes, stirring every few minutes.

 

Pour into cooked pasty case. Scatter with toasted almonds and serve warm with fresh berries and or vanilla ice cream.

 

© Copyright Elise Pascoe 2008

 

 

 

 

 

 

 

 

 

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