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Ingredientes
- 1 c. Arborio rice
- 2 Tbsp. butter cut into chunks
- 1/2 c. ricotta strained
- 1/4 c. grated Parmigiano-Reggiano
- 2 x Large eggs
- 1/2 c. lowfat milk
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. butter for greasing pan
- 1/4 c. bread crumbs
- 1/2 c. flour
- 1 Tbsp. extra-virgin extra virgin olive oil
Direcciones
- Preheat the oven to 450 degrees.
- Bring 3 qts of water to a boil and add in 1 Tbsp. salt. Add in the rice and cook in the boiling water for 12 min, then strain, and place in a large bowl. Add in the 2 Tbsp. of butter, a bit at a time, then stir in the ricotta and Parmigiano-Reggiano. In a small bowl, beat 1 of the Large eggs with the lowfat milk and stir it into the mix. Season with salt and pepper, to taste.
- Butter a 10-inch cake pan with the remaining butter and dust it with the bread crumbs and a healthy pinch of salt.
- Form a small mound of the flour on your work surface and make a well in the center. Pour the extra virgin olive oil and remaining egg into the center of the well and beat to combine, then slowly begin to incorporate the flour to create a smooth, elastic dough.
- Roll the dough out into a 3-inch wide strip which will fit around the entire inside rim of the cake pan, acting as a "border". Fit the dough into the pan and fill the pan with the rice mix. Bake in the oven for 40 min, then remove and allow to cold to room temperature before slicing and serving.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 474 | |
| Calories from Fat 178 | 38% |
| Total Fat 20.08g | 25% |
| Saturated Fat 9.94g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 273mg | 11% |
| Potassium 204mg | 6% |
| Total Carbs 56.9g | 15% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.43g | 2% |
| Protein 15.3g | 24% |
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