Recipe for Pressed Rice Cake (Torta di Riso Schiacciata)
Category: Main Courses
Servings: 1 (serves 4-6 people)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mushrooms (Champignon) | 500g |
| Carnaroli Rice | 300g |
| Grana Padano DOP (cheese) | 150g |
| White Onions | ½ |
| Garlic | 1 clove |
| Vegetable Broth | 750ml |
| White Wine | 60ml |
| Fresh Parsley | 1 bunch |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions:
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Prepare the Ingredients:
- Start by peeling and finely chopping the white onion. Set it aside.
- Clean the mushrooms by rinsing them under a strong stream of water. Dry them with a cloth or paper towels to remove any dirt. Trim off the root ends and slice the mushroom caps into thin pieces.
- Mince the fresh parsley.
-
-
Cook the Mushrooms:
- In a large pan, heat a little olive oil over medium heat. Add the whole garlic clove (peeled) and sauté for about 2 minutes until fragrant.
- Add the minced parsley and continue to sauté for another minute.
- Add the sliced mushrooms to the pan. Stir and cook for approximately 5 minutes, allowing the mushrooms to soften and release their juices.
- Season with salt and pepper to taste. Once cooked, set the mushrooms aside.
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Prepare the Risotto:
- In another large pan, heat a little more olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the rice, stirring it for a couple of minutes to lightly toast it. Then, pour in the remaining 30 ml of white wine and let it evaporate.
- Gradually add the vegetable broth in small amounts, stirring constantly to help the rice absorb the liquid. Continue this process for about 20 minutes until the rice is tender but still slightly al dente.
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Finish the Risotto:
- When there are about 2 minutes left in the cooking time, add 50g of Grana Padano cheese to the rice. Stir well to incorporate, then turn off the heat. Let the risotto rest for a few minutes.
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Assemble the Pressed Rice Cake:
- Preheat your oven to 200°C (180°C for convection ovens).
- Line a 30×23 cm rectangular baking dish with parchment paper that has been dampened and squeezed out. Press the parchment into the bottom of the dish using the back of a spoon.
- Layer the cooked mushrooms in an even layer over the rice. Follow with another layer of the risotto, creating two distinct layers with mushrooms in between.
- Finish by sprinkling the remaining Grana Padano cheese over the top.
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Bake:
- Place the baking dish in the oven and bake for about 30 minutes if using a static oven, or 25 minutes if using a convection oven. The top should be golden and slightly crispy.
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Serve:
- Once baked, remove the pressed rice cake from the oven and allow it to cool slightly.
- Cut into squares or rectangles and serve either warm or at room temperature for a comforting, delicious main course.
Enjoy your Pressed Rice Cake with the rich, earthy flavor of mushrooms and the creamy texture of risotto, topped with the savory notes of Grana Padano cheese—perfect for any occasion!
This recipe offers a delightful twist on traditional rice dishes, providing a filling yet elegant meal. The combination of tender rice, aromatic mushrooms, and melted cheese makes this Pressed Rice Cake a crowd-pleaser for any gathering.
