Dessert Recipes: Torta Di Riso by Recipe Cottage

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	Torta Di Riso

		Torta di Riso 150 g risotto rice (round grains) 1/2 to 3/4 l milk 1 pinch salt lemon zest lemon juice 2 apples 100 g chopped walnuts 50 g butter 100 - 150 g sugar 3 eggs Bring 1/2 l milk to a boil, add rice, salt and a bit of lemon zest. Let the rice cook at very low heat until it is done, stirring several times, so that it doesn't stick to the bottom. Meanwhile, peel the apples, remove seeds and cut them into thin slices. Drizzle with some lemon juice to prevent the apples from turning brown. Take the rice from the stove as soon as it is soft. If the rice mixture is too firm, add some more milk. The whole thing should have a creamy consistency and no lumps. Preheat your oven to 375F. Mix the rice with sugar to taste. When the rice has cooled down some, add the eggs. At last, add apple slices and walnuts. Fill the batter into a buttered pan, about 10 inches in diameter, and bake in the middle of the oven for 50 to 60 minutes. The top of the cake should be golden brown. Serve with powdered sugar on top.