Recipe by Chef John
"I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catch-all for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest."
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olive oil, divided
finely grated Parmigiano-Reggiano cheese, divided
1 1/2 cups
finely chopped cooked spinach, squeezed dry
finely grated Parmigiano-Reggiano cheese
large eggs, beaten
salt, or more to taste
freshly ground black pepper
Great... used saffron rice and made it great!
Made this in the early afternoon as a side for roasted salmon I was preparing for dinner. Excellent as written. Delicious even at room temperature.
Saw this and couldn't wait to try. I did not have nutmeg but other wise every thing was the same. Liked it but didn't love it. I think i would like to try it with artichoke hearts. Loved the tip about putting the parm on the bottom. Loved your video though, don't usually watch them
* Percent Daily Values are based on a 2,000 calorie diet.
Torta di Riso
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
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