Torta di Riso

Directions

Ingredients :

2 tablespoons olive oil

divided

2 tablespoons finely grated Parmigiano-Reggiano cheese

divided

3 cups chopped leeks

3 cloves garlic

minced

2 cups cooked rice

1 ½ cups finely chopped cooked spinach

squeezed dry

¾ cup finely grated Parmigiano-Reggiano cheese

2 large eggs

beaten

1 teaspoon salt

or more to taste

½ teaspoon freshly ground black pepper

1 pinch cayenne pepper

1 pinch ground nutmeg

Methods :

Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.

Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.

Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.

Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.