Name: Torta di Riso
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil, divided - 2 tablespoons; Finely grated Parmigiano-Reggiano cheese, divided - 2 tablespoons; Chopped leeks - 3 cups; Garlic, minced - 3 cloves; Cooked rice - 2 cups; Finely chopped cooked spinach, squeezed dry - 1 ½ cups; Finely grated Parmigiano-Reggiano cheese - ¾ cup; Large eggs, beaten - 2; Salt, or more to taste - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Cayenne pepper - 1 pinch; Ground nutmeg - 1 pinch

Ingredients for - Torta di Riso

1. Olive oil, divided 2 tablespoons

2. Finely grated Parmigiano-Reggiano cheese, divided 2 tablespoons

3. Chopped leeks 3 cups

4. Garlic, minced 3 cloves

5. Cooked rice 2 cups

6. Finely chopped cooked spinach, squeezed dry 1 ½ cups

7. Finely grated Parmigiano-Reggiano cheese ¾ cup

8. Large eggs, beaten 2

9. Salt, or more to taste 1 teaspoon

10. Freshly ground black pepper ½ teaspoon

11. Cayenne pepper 1 pinch

12. Ground nutmeg 1 pinch

How to cook deliciously - Torta di Riso

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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