Entertaining Dessert Italian

Torta di riso with ricotta and cherries

Name: Torta di riso with ricotta and cherries recipe
Yield: 6
Cuisine: /italian
Ingredients: 2 cups (500ml) milk; 1 1/2 cups (375ml) pure (thin) cream; 2 tbs caster sugar; 1/4 tsp ground cinnamon; 1 vanilla bean, split, seeds scraped; 150g carnaroli or arborio rice; 5 eggs; 1/3 cup (80ml) runny honey; 2 tbs almonds, roasted and chopped, plus extra to garnish; 1/4 cup (40g) pine nuts; 1/4 cup (40g) raisins, chopped; 1/4 cup (40g) candied citrus peel, chopped; 1 tbs Cointreau; Zest of 1 orange; 40g unsalted butter, softened; 650g fresh ricotta; 1/4 cup Amarena cherries, drained, syrup reserved; Amaretti biscuits, crushed, to serve

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by delicious. team

delicious. team

Jul 25, 2020

This torta di riso with ricotta and cherries is what every rice pudding wishes it could be.

2 cups (500ml) milk
1 1/2 cups (375ml) pure (thin) cream
2 tbs caster sugar
1/4 tsp ground cinnamon
1 vanilla bean, split, seeds scraped
150g carnaroli or arborio rice
5 eggs
1/3 cup (80ml) runny honey
2 tbs almonds, roasted and chopped, plus extra to garnish
1/4 cup (40g) pine nuts
1/4 cup (40g) raisins, chopped
1/4 cup (40g) candied citrus peel, chopped
1 tbs Cointreau
Zest of 1 orange
40g unsalted butter, softened
650g fresh ricotta
1/4 cup Amarena cherries, drained, syrup reserved
Amaretti biscuits, crushed, to serve

Method

1.

Place milk, 1 cup (250ml) cream, sugar, cinnamon and vanilla pod and seeds in a medium saucepan over medium heat and bring to just below the boil. Stir in rice and reduce heat to low. Cover and simmer, stirring occasionally, for 35 minutes or until rice is soft and creamy. Discard vanilla pod, remove mixture from the heat and cool.
2.

Preheat oven to 170°C. Grease a 22cm round cake pan, line with baking paper.
3.

Beat eggs and honey in a bowl, stir into cooled rice. Stir in nuts, raisins, citrus peel, Cointreau, orange zest and butter. Gently fold through 250g ricotta, leaving some chunks, stir well to combine. Pour into cake pan. Bake for 55-60 minutes until set. Cool completely in pan.
4.

Place cherry syrup in a small saucepan over medium low heat. Simmer for 5 minutes until thickened and reduced, then cool completely.
5.

Remove cake from pan. Whisk remaining 400g ricotta with remaining 1/2 cup (125ml) cream in a bowl until thick and smooth. Spread ricotta mixture over the torta di riso and top with Amarena cherries, cooled cherry syrup and crushed amaretti.