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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.
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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.
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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.
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4. Stir in remaining 3 tbsp butter, paremesan and salt and pepper. Put in prepared pan and cool completely. Refridgerate overnight.
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5. Heat oven to 400. Bake torte for 30 minutes or until heated.
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6. Unmold torta carefully onto plate, sprinkle additional paremsan over top, slice into wedges.
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enjoy.
