This risotto torta is a master of disguise on the plate. It can make a hearty side dish to a meat entrée (forget potatoes). It’s humble as the lunch side with salad. And a stand alone appetizer that tastes great with a glass of champagne. I made this the first time for our wedding feast and always hear compliments when I serve it. The recipe is easily doubled to make enough for a large party. And is great served hot or at room temperature.

serves 6-8

3 Tbsp Unsalted Butter, plus more for the pan

1/4 cup Fresh Bread Crumbs (I use Udi’s gluten free bread), finely diced

5 cups Chicken Stock, or Vegetable Stock

1/2 Large White Onion, or 1 Small White Onion, finely chopped

2 cloves Garlic, finely chopped

1 1/2 cups Arborio Rice

1/2 cup Dry White Wine

1/4 cup Parmesan Cheese, grated (plus more for garnish)

Salt and Cracked Black Pepper

Butter a 6 inch springform pan and coat with fresh bread crumbs, shaking out excess. Set aside. In a large saucepan, heat stock to boiling, then lower to a simmer.

Place a large stock pot with a heavy bottom on low heat and melt 3 tablespoons of butter. Add onion, garlic, and about 2/3 cup of herbs and cook until soft and transparent. Increase heat to medium and add rice. Stir well to coat all the grains.

Add wine and simmer, stirring constantly, until mostly evaporated. Add 1 cup of hot stock and simmer, stirring constantly, until mostly absorbed (approx. 3 minutes). Add remaining stock a ladleful at a time, stirring constantly. Always wait until one ladleful is nearly absorbed before adding more. Continue until the rice is creamy and firm, but not hard in the center. The total cooking time is 15-20 minutes, but you must taste the rice to judge doneness. Add remaining herbs halfway through the cooking time.

Stir in remaining 3 tablespoons of butter, parmesan, and salt and pepper to taste. Pour into the prepared springform pan and cool completely. Cover with plastic wrap and refrigerate overnight.

Heat oven to 400˚F. Bake torta for about 30 minutes, or until heated through (test by inserting a knife into the center for 15 seconds and checking the hotness when the knife is pulled out.)

Unmold torta carefully onto a plate. Sprinkle parmesan over the top. Slice into wedges and serve.