Broccoli Risotto Torte-Excellent Recipe

[Guest guest]

I have this recipe in a vegetarian cookbook. This is my favorite

recipe. Only drawback is the prep time, it takes awhile to make this

entire recipe but it is so worth it. Once I learned how to separate

eggs and then used a mixer for the whites, it decreased my time on

this by 30 minutes, making it an hour and a half recipe. It is good

though. Modify as you wish, I didn't do the wine.

Greg

 

Ingred:

8oz broccoli, cut into very small florets

1 onion, chopped

2 garlic cloves, crushed

1 lge yellow pepper, sliced(I prefer red, but...)

2 tbsp olive oil

4 tbsp butter or margarine

1 1/4 cup rissoto rice(I used basmatti, coulnd't get rissoto)

1/2 cup dry white wine

4 1/2 cups vegetable stock

salt and ground black pepper to taste

4 oz fresh parmesan cheese, coarsley grated

4 eggs, separated

oil, for greasing

sliced tomato and chopped parsley to garnish

---------------------------

1. Blanch broccoli for 3 minutes then drain and reserve

 

2. In large saucepan, gently fry the onion, garlic and 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 liquid is absorbed

 

4. pour in the stock, season well, bring to boil then lower to

simmer. cook for 20 minutes, stirring occasionally

 

5.Meanwhile, grease a 10 inch round deep cake pan and line the base

with a disc of greaseproof paper(I didn't do the paper part)

Preheat oven to 350 deg

 

6. stir the cheese into the rice, allow the mixture to cool for 5

minutes, then beat in the egg yolks

 

7. whisk the egg whites until they form soft peaks(use a mixer).

Then carefully fold the egg whites into the rice. turn into the

prepared cake pan and bake for about 1 hour until risen, golden

brown and slightly wobbly in the center.

 

8. allow torte to cool in the tin, then chill if serving cold. run a

knife around the edge of the tin and shake out onto a serving plate.

garnish with sliced tomatoes and parsley.