Rice disc

Name: Rice disc
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: Saffron risotto 3 cups; Smoked pancetta 2.8 oz; Peas &frac13; cup; Caciocavallo cheese 1.5 oz; Oregano to taste; Breadcrumbs 1 &frac13; tbsp; Parmigiano Reggiano PDO cheese 0.7 oz; Extra virgin olive oil to taste; Butter to taste; Breadcrumbs to taste

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538

Calories per serving

Energy Kcal 538
Carbohydrates g 43.2
of which sugars g 3.2
Protein g 17.8
Fats g 32.3
of which saturated fat g 15.89
Fiber g 3.2
Cholesterol mg 84
Sodium mg 1194

Difficulty: Easy
Prep time: 10 min
Cook time: 8 min
Serving: 4
Cost: Low

PRESENTATION

You know, in Northern Italy, rice tart is a totally beloved way to deal with leftover risotto. Instead of just reheating it, folks from places like Lombardy and Emilia-Romagna mix in goodies like peas and pancetta, then bake it until the top gets all golden and crispy. Seriously, the result is a savory rice tart that’s kinda like a pie—rich and bursting with flavor. When you cut into it, the layers mix perfectly, with the crispy top meeting the moist rice below. This type of rice tart recipe shows rice can be way way more than just a side dish.

Italian families, for real, have been making things like this for generations. They turn leftover risotto into something tender and comforting. And perfect for lunch or dinner when you want something easy but special. Plus, in some towns, the traditional rice tart gets a sweet twist. They might swap out pancetta and peas for orange zest and raisins, crafting a sweet rice tart or even a rice dessert. But, in most Northern Italian kitchens, the savory version with that golden, crispy finish is way more popular, especially with extra risotto around. And this dish, honestly, encourages creativity and cuts down waste. It’s about transforming leftovers into something delicious. The combo of moist rice and a crispy top really sets it apart from other rice pie or homemade rice tart. Hot from the oven or cooled to room temp, each bite has that really really good mix of tender and crispy textures. It's pretty simple. It’s a super smart, satisfying way to enjoy rice, Northern Italian style—embracing resourceful cooking and making the most out of every ingredient. This rice tart isn’t just a meal; it’s a testament to the versatility and ingenuity of Italian cuisine, turning simple leftovers into something that feels a bit special, every single time.

INGREDIENTS

538

Calories per serving

Ingredients for a 20 cm (8-inch) disc: Saffron risotto 3 cups (650 g); Smoked pancetta 2.8 oz (80 g); Peas ⅓ cup (80 g); Caciocavallo cheese 1.5 oz (40 g); Oregano to taste; Breadcrumbs 1 ⅓ tbsp (10 g); Parmigiano Reggiano PDO cheese 0.7 oz (20 g); Extra virgin olive oil to taste

for lining the mold: Butter to taste; Breadcrumbs to taste

Preparation

How to prepare Rice disc

To prepare the rice disc, first cut the caciocavallo into slices 1 and then dice it 2. In a hot pan, add the bacon 3 and sauté for 3 minutes over high heat without adding any extra fats.

Then add the peas 4 and sauté for another 3 minutes, then turn off the heat and set aside 5. Brush with butter the inner edge of a pastry ring with a diameter of 20 cm (8 inches) 6

Next, sprinkle with breadcrumbs 7 and place the ring on a baking sheet lined with parchment paper. Inside, pour 400 g of leftover yellow risotto 8, compacting well with the back of a spoon. Stuff with the caciocavallo 9

and the peas sautéed with bacon 10. Season with fresh oregano 11 and cover again with the leftover risotto 12.

Press the surface well with the back of a spoon 13 and cover with Parmesan 14 and breadcrumbs 15.

Finally, drizzle with a little oil 16 and bake in a preheated convection oven at 428°F (220°C) for the first 5 minutes, then continue for another 3 minutes in grill mode. When cooking is complete, remove the rice disc from the oven, which should be well golden on the surface 17. Let it cool slightly, then remove the ring and serve your rice disc 18.