Flattened rice cake

Name: Flattened rice cake
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 4
Ingredients: Champignon mushrooms 6 cups; Carnaroli rice 1 ½ cup; Grana Padano PDO cheese to grate 5.3 oz; White onions ½; Garlic 1 clove; Vegetable broth about 3 ¼ cups; White wine 2 oz; Parsley 1 tuft; Fine salt to taste; Black pepper to taste

it br es fr de

222

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 222
Carbohydrates g 31.2
of which sugars g 1.8
Protein g 10.4
Fats g 5.7
of which saturated fat g 3.14
Fiber g 2
Cholesterol mg 18
Sodium mg 580

Difficulty: Very easy
Prep time: 25 min
Cook time: 1 h 5 min
Serving: 4
Cost: Low

PRESENTATION

If you're looking for something different, the Torta di riso schiacciata from Northern Italy is really, really worth trying. This is not like those sweet Italian rice cakes—it's all about savory goodness. Imagine this: two layers of moist risotto hugging a filling of mushrooms sautéed with white wine and parsley. Seriously good. In regions like Lombardy and Piedmont, where Grana cheese is a staple, these tender mushroom flavors shine through beautifully, and that cheese on top? Oh, it gets super crispy in the oven. Once baked, it comes out with a golden finish that looks as impressive as it tastes. Traditionally, it's a first course, but it's so hearty you might want it as your main meal.

What’s really exciting is its versatility—some folks swap out the rice for potatoes, which is great for a different vibe. But to be honest, the rice version truly shows off those Italian baking recipes from the north. It's not your typical gooey cake; it holds its shape, which is awesome for slicing into neat portions. Perfect for family dinners or gatherings with friends. You can even play around with shapes—round, square, whatever works best for your pan. And the sauce? The combination of tangy mushrooms and crispy rice edges, topped with extra Torta di riso goodness, makes it super, super hard to resist. It's a beloved part of Italian rice cake traditions, especially for those who love the mix of textures and simple ingredients coming together so nicely.

It’s got a cozy, homey feel, yet it's fancy enough for guests. Pretty much. This dish showcases Northern Italian comfort food at its best, highlighting regional cooking techniques like risotto layering and oven-finishing to enhance both texture and flavor. So, whether you're chilling at home or hosting friends, this Torta di riso is a delicious and fuss-free way to bring the flavors of Northern Italy right to your table. You know?

How to prepare Flattened rice cake

To prepare the flattened rice cake, you can start by peeling and chopping the onion 1. Then focus on the champignon mushrooms, wash them under a strong stream of running water 2, then clean them one by one with a cloth or paper towel to remove the soil. Then remove the stem part with the roots and soil and cut the mushroom caps into rather thin slices 3.

Then also chop the bunch of fresh parsley 4. In a large pan, place the peeled garlic clove and pour in a drizzle of oil 5, then add the chopped parsley 6. Sauté for about 2 minutes.

Then add the champignon mushrooms 7 and sauté over low heat for about 5 minutes, then add 2 tablespoons of white wine 8. Stir and let the mushrooms cook for about 5 minutes. Adjust with salt 9 and pepper to taste, then let cook for about 15 minutes over medium heat. The mushrooms should not cook completely because they will finish cooking in the oven.

While the mushrooms are cooking, in a large pot, pour a drizzle of oil, add the previously chopped onion and sauté for about 5 minutes. Then sprinkle the rice 10, sauté for a couple of minutes, stirring with a wooden spoon, then pour the remaining 2 tablespoons of white wine 11. Continue cooking the risotto for about 20 minutes, gradually adding the Vegetable broth with a ladle 12.

When there are 2 minutes left until the rice is done, add 1/2 cup of Grana 13, briefly cream, turn off the heat, and let the risotto rest for a few minutes. Take a rectangular pan of 12x9 inches, line it with parchment paper soaked in water and squeezed 14 so that it adheres well to the pan. Then with a spoon, start creating a layer of rice 15, compacting it with the back of the spoon.

Once you have covered the whole bottom 16, create a layer of mushrooms 17, then another layer of rice 18, so that the result is two layers with the mushroom filling.

Finally, sprinkle the surface with the remaining Grana 19. Finally, bake in a preheated static oven at 392°F for about 30 minutes (if using a fan oven at 356°F for about 25 minutes). Then remove from the oven 20, let cool slightly, and cut your flattened rice cake into squares or rectangles before serving it hot or warm 21!

Storage

The flattened rice cake can be stored in the refrigerator for 2-3 days covered with plastic wrap.
Freezing is not recommended.

Advice

This recipe is a bomb, but know that you can vary it as you wish, changing the filling (for example using zucchini or peas), adding saffron, seasoning the rice with a very thick ragù before forming the layers and, finally, replacing Grana with your preferred cheese!

For the translation of some texts, artificial intelligence tools may have been used.

Flattened rice cake

PRESENTATION

How to prepare Flattened rice cake

Storage

Advice

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