Torta di Riso

Make Chef John's recipe for savory rice pie (torta di riso) with fresh spinach, leeks, and eggs, then top it all off with Parmigiano-Reggiano cheese.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 232 Calories

Ingredients

• 1 pinch salt
• 1 pinch ground nutmeg
• 3 cloves garlic, minced
• 2 large eggs, beaten
• 1 pinch cayenne pepper
• 2 tablespoons olive oil, divided
• 2 cups cooked rice
• 1 teaspoon salt, or more to taste
• 2 tablespoons finely grated Parmigiano-Reggiano cheese, divided
• 3 cups chopped leeks
• 0.5 teaspoon freshly ground black pepper
• 1.5 cups finely chopped cooked spinach, squeezed dry
• 0.75 cup finely grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

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

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive oil; coat with 1 tablespoon Parmigiano-Reggiano cheese.

Step 3

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add leeks and 1 pinch salt; cook and stir until leeks are soft and sweet, 5 to 10 minutes. Stir in garlic; cook until fragrant, about 1 minute. Transfer to a bowl.

Step 4

Stir rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, 1 teaspoon salt, black pepper, cayenne pepper, and nutmeg into leek mixture; transfer to the prepared pie plate and smooth the surface with a spatula. Sprinkle top with remaining 1 tablespoon Parmigiano-Reggiano cheese.