Sunday, August 16, 2009

Broccoli Risotto Torte

I meant to make this last weekend and didn't, so today I finally got around to it. It sounds super-complicated, but it's not so bad. And it bakes for a full hour so you can go fold some laundry or scrapbook or watch two episodes of House Hunters. We really liked it. I've portioned it out to take for lunches this week, which will be nice. It's been awhile since I've made something that has good leftovers to take.

The notes on the recipe are not my own, they are from the person who posted it on the recipe forum.

This is what it looked like when I dumped it out of the pan:

And this is what it looks like in a little wedge:

Broccoli Risotto Torte
CLBB (AndreaU)

Her notes: I usually use 2 cheeses (1/2 and 1/2)- Parmesan and cheddar or Parmesan and Monterey Jack work well for a creamier texture. I serve this hot, after letting it sit for a few mintues after taking it from the oven. I've never served it cold as in the recipe, but I'm sure it would be just as good. This makes for great leftovers!

8 oz. broccoli, cut into very small florets
1 onion, chopped
2 garlic cloves, crushed
1 large yellow pepper, chopped
2 T. olive oil
4 T. butter
1-1/4 cup Arborio rice
1/2 cup dry white wine
4-1/2 cups stock/broth
salt and pepper to taste
4 oz. fresh Parmesan cheese, coarsely grated
4 eggs, separated
Cooking spray

1. Blanch broccoli for 3 minutes then drain and reserve.

2. In a large saucepan, gently saute onion, garlic and yellow pepper in the oil and butter for 5 minutes until they are soft.

3. Stir in the rice, cook for a minute then pour in the wine. Cook, stirring the mixture until the liquid is absorbed.

4. Pour in the stock/broth, season well, bring to a boil then lower to a simmer. Cook for 20 minutes, stirring occasionally.

5. Meanwhile, spray a 10" round deep cake pan and line the base with a disc of waxed paper. Preheat the oven to 350 degrees.

6. Stir the cheese into the rice, allow the mixture to cool for 5 minutes, then beat in the egg yolks. Stir in broccoli.

7. Whisk the egg whites until they form soft peaks and carefully fold into the rice. Turn into prepared pan and bake for about 1 hour until risen, golden brown and slightly wobbly in the center.

8. Allow the torte to cool in the pan, then chill if serving cold. Run a knife around the edge of the pan and shake out onto a serving plate.

Yield: 6 servings

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