Torta di riso

Method

Heat the milk and cook the arborio rice in it gently until tender and creamy, approximately 20 minutes, stirring occasionally. Remove from heat and cool slightly, then stir in 80g butter, the sugar, eggs, parmesan, salt, nutmeg, candied orange peel and pine nuts until well combined. Grease a 28cm round cake tin with the remaining butter and coat with breadcrumbs, shaking out excess. Transfer the rice mixture into the prepared tin and smooth the surface. Bake at 180°C for 45-50 minutes until golden and set but still slightly creamy in the centre. Allow to cool in the tin for 15 minutes before turning out. Serve warm or at room temperature.