Torta di Riso Emiliana · Torta di Riso Bolognese
Emilia-Romagna · dolce · serves 10 · 1500 min total · easy
Bologna's traditional cake for the Feste di Primavera (San Giuseppe, San Petronio). Every nonna swears her family's version is the only correct one. The rule is universal, though: cut it cold, the day after baking, into rhombi — and never, ever before 24 hours.
Ingredients
- 200 g Arborio rice
- 1 L whole milk
- 250 g sugar
- 6 eggs eggs
- 150 g blanched almonds, finely ground
- 40 g pine nuts
- 80 g candied citron, diced
- 1 lemon lemon zest
- 50 ml amaretto liqueur
- 20 g butter for pan
- 1 pinch pinch of salt
Method
- Simmer the rice in the milk with half the sugar, lemon zest and a pinch of salt — very low heat, stirring often, until the rice has drunk the milk and become a thick porridge, about 45 minutes. Cool completely.
- Stir in the rest of the sugar, ground almonds, pine nuts, candied citron, amaretto. Beat in the eggs one at a time.
- Butter a low-sided 26 cm tin (the classic shape is a rectangle 20×30 cm). Pour in the batter — it should be no more than 3 cm deep.
- Bake at 170°C (340°F) for 50–60 minutes, until set and dark gold on top.
- Cool in the tin. Important: refrigerate at least 24 hours before cutting — Bolognesi insist the cake only tastes right the day after.
- Cut into the traditional rhombi (diamonds), 4 cm to a side. Dust with icing sugar.