Sarah'S Risotto Torte Recipe

Name: Sarah'S Risotto Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Torta di Riso; serves 10 to 15; 6 tbsp butter (3/4 stick), plus more for pan; 1/2 cup bread crumbs; 10 cups chicken stock; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 1 cup finely chopped mixed fresh herbs, such as thyme, rosemary, basil, parsley & rosemary; 3 cups arborio rice; 1 cup dry white wine; 1/2 cup grated parmesan, plus more for garnish; salt & pepper

Servings: persons

Torta di Riso
serves 10 to 15
6 tbsp butter (3/4 stick), plus more for pan
1/2 cup bread crumbs
10 cups chicken stock
1 onion, finely chopped
2 cloves garlic, finely chopped
1 cup finely chopped mixed fresh herbs, such as thyme, rosemary, basil, parsley & rosemary
3 cups arborio rice
1 cup dry white wine
1/2 cup grated parmesan, plus more for garnish
salt & pepper

1
1. Butter an 8-inch springform pan and coat with breadcrumbs, shaking out excess. Set aside. In a large saucepan, heat stock to boiling, then lower to a simmer.
2
2. In a large, heavy saucepan over low heat, melt 3 tbsp of the butter. Add onion, garlic, and about 2/3 cup of the herbs, and cook until soft and transparent. Increase heat to medium and add rice. Stir well to coat all grains.
3
3. Add Wine and simmer, stirring constantly, until mostly evaporated. Add 1 cup of hot stock and simmer, stirring constantly, until mostly absorbed, about 3 minutes. Add remaining stock a ladleful at a time, stiring constantly. Always wait until one ladleful is nearly absorbed before adding the next. Continue until rice is creamy and firm but not hard in the center. The total cooking time should be 15 to 20 minutes, but you must taste rice. Addd remaining herbs about halfway through cooking time.
4
4. Stir in remaining 3 tbsp butter, paremesan and salt and pepper. Put in prepared pan and cool completely. Refridgerate overnight.
5
5. Heat oven to 400. Bake torte for 30 minutes or until heated.
6
6. Unmold torta carefully onto plate, sprinkle additional paremsan over top, slice into wedges.
7
enjoy.

1785

kcal

Calories

Fat

126

Carbs

203

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Torta di Riso, serves 10 to 15, 6 tbsp butter (3/4 stick), plus more for pan, 1/2 cup bread crumbs, and more.

Yes, Sarah'S Risotto Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sarah'S Risotto Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions