TORTA DI RISO *

You’ll need

1 ½ oz golden raisins
2oz Grand Marnier
6 ½ cups whole milk
½ cup sugar
zest of one orange
zest of one lemon
¼ cup pine nuts
Pinch of salt
1 ½ cups Arborio rice
5 egg yolks
½ cup sugar

*In Italian, ‘riso’ means rice but it’s also a small pasta in the shape of rice. In this case, we’re using rice not riso.

What you do

Soak the raisins in warm Grand Marnier.

Bring the milk, sugar, zests and salt to a boil. Reserve some zest for a garnish.

Add the rice and simmer for twenty five minutes, then let cool.

While the rice is simmering, separate the egg whites and yolks and beat the egg yolks and sugar until their pale and thick.

Stir the egg yolk mixture into the cooled rice. Add the pine nuts and raisins.

Beat the egg whites until they’re stiff and fold them into the mixture.

Pour the combination into a 12 inch pan and bake at 360 degrees for 50 minutes.

Let the torta cool – preferably overnight. Turn it out of the pan, upside down, and dust with powdered sugar and some of the orange zest.

Drizzle with extra Grand Mariner, if you choose. (We usually choose… )