Serves 8

Torta di riso recipe

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Takes 40 minutes to make, 30-35 minutes to bake, plus cooling

1 litre milk
100g caster sugar
Finely grated zest of 1 lemon
250g risotto rice
A little melted butter, for greasing
20g fresh white breadcrumbs, for dusting
4 eggs, separated
100g whole blanched almonds, finely chopped
100g candied citrus peel, roughly chopped (we like Sundora, from major supermarkets)
Icing sugar, to dust

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1. Put the milk, caster sugar and half the lemon zest in a large saucepan over a medium heat. Bring the milk to the boil, then stir in the rice and a pinch of salt. Reduce the heat slightly and simmer for 25 minutes or until the rice is cooked and the milk absorbed. Remove from the heat and allow to cool, stirring the rice mixture occasionally.
2. Meanwhile, preheat the oven to 180°C/fan160°C/gas 4. Grease a deep, 23cm springform tin with softened butter, then coat with breadcrumbs, shaking out any excess.
3. In a large bowl, whip the egg whites to stiff but not dry peaks.
4. Stir the almonds, candied peel, yolks and remaining zest into the rice mixture, then fold in the whites. Pour the mixture into the cake tin and bake in the oven for 30-35 minutes or until set and golden. Cool in the tin slightly, then carefully remove and put on a wire rack. Serve warm or at room temperature, dusted with icing sugar and with a dollop of mascarpone, if you like.

Nutritional info

Per serving: 421kcals, 17g fat (5.2g saturated), 13.2g protein, 57.7g carbs, 28.7g sugar, 0.4g salt

Wine Recommendation

avoid heavy dessert wines in favour of a bottle of sparkling sweet Asti, chilled hard.

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