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Categories:Viewed: 59 - Published at: 6 years ago
Ingredients
- 1 cup Arborio rice
- 2 tablespoons butter, cut into chunks, plus 1 tablespoon for greasing the pan
- 1/2 cup ricotta, strained
- 1/4 cup Parmigiano-Reggiano, grated
- 1 egg, plus 1 egg
- 1/2 cup milk
- 1/4 -cup bread crumbs
- Salt and freshly ground black pepper
- 1/2 cup flour
- 1 tablespoon extra-virgin olive oil
Method
- Preheat the oven to 450 degrees F.
- Bring 3 quarts of water to a boil and add 1 tablespoon salt.
- Add the rice and cook in the boiling water for 12 minutes, then strain, and place in a large bowl.
- Add the 2 tablespoons of butter, a bit at a time, then stir in the ricotta and Parmigiano-Reggiano.
- In a small bowl, beat 1 egg with the milk and stir it into the mixture.
- Season with salt and pepper, to taste.
- Butter a 10-inch cake pan with the remaining butter and dust it with the bread crumbs and a pinch of salt.
- Form a small mound of the flour on your work surface and make a well in the center.
- Pour the olive oil and remaining egg into the center of the well and beat to combine, then slowly begin to incorporate the flour to form a smooth, elastic dough.
- Roll the dough out into a 3-inch wide strip that will fit around the entire inside rim of the cake pan, acting as a "border".
- Fit the dough into the pan and fill the pan with the rice mixture.
- Bake in the oven for 40 minutes, then remove and allow to cool to room temperature before slicing and serving.
