Carl Cooks: Torta di Risotto Sounds Fancy But Is Actually An Easy No Risk Risotto Dish

It's time to acknowledge another one of my favorite cook books called "New Vegetarian" by Celia Brooks Brown. If you think all vegetarian dishes are just boring steamed veggies and slimy tofu, think again. Celia accurately tags her food as "bold and beautiful recipes for every occasion." Among the many great recipes in this book is a hearty Torta di Risotto. This dish is a very substantial side or paired with a green salad can completely stand on its own as an entree. It is also an excellent main course when you have any vegetarian guests. Best of all it is the least intimidating risotto recipe ever so don't be afraid of this sometimes temperamental ingredient.


WHAT YOU NEED:
2 medium zucchinis
3 garlic cloves
2 handfuls of fresh basil leaves
1 cup Arborio Rice
16 oz. chopped plum tomatoes
1 tbl. balsamic vinegar
1 tbl. brown sugar
1/4 cup toasted breadcrumbs
1/3 cup olive oil
4 oz. Mozzarella Cheese
4 oz. Fontina Cheese
2/3 Cup Freshly Grated Parmesan Cheese

WHERE TO START:
Slice zucchini length-wise into 1/8" strips
Brush strips with olive oil/S&P
Heat grill or grill pan on high
Cook just long enough to get char marks and set aside

Chop garlic cloves & basil
Cut the mozzarella and fontina cheeses into 1/2 inch cubes
Heat oil in saucepan and add garlic until soft & fragrant
Add tomatoes,vinegar,sugar, S&P
Simmer about 10 minutes until thickened
Stir in the chopped basil

Bring about 2 cups of water to boil
Add some salt to the water
Add rice and bring back to boil
Simmer until rice is tender and water is absorbed (about ten minutes)

Combine rice into the saucepan with the tomato mixture
Fold in the cubed and grated cheeses

HOW TO FINISH:
Preheat oven to 425 degrees
Prepare 9x5x3 loaf pan by oiling lightly & bread crumb dusting
Pour 1/2 of the rice mixture into the pan
Layer the grilled zucchini
Cover with the remaining rice mixture
Top with sprinkling of remaining bread crumbs
Bake for 30 to 40 minutes until golden and bubbly around the edges
Cool for at least 15 minutes
Run a knife around the edges to free it from the loaf pan
Place on a serving plate, invert pan, tap on the pan to release it
Cut into 2 inch slices for serving

AND NOW HERE'S THE PIC BY PIC:




















As I mentioned this dish is rich and delicious enough to stand alone as an entree. The surprise element is the unexpected layer of grilled zucchini in the center but you could easily substitute another vegetable and I bet asparagus would also be a great choice.