I made a cake again earlier in the week and I bought a cake tin!! This time it’s one which I was totally at ease making – a savoury risotto cake filled with spinach, mozzarella and prosciutto. It’s very easy and very moreish. We had it warm for dinner while the mozzarella was still oozy and the leftovers were delicious the next day served at room temperature. I used mozzarella from stallholders Italian Cheeses. They have both cow’s milk and buffalo milk versions.
2 cups abrorio rice
1 medium onion, peeled and finely chopped
2-3 cloves garlic, crushed
3 cups chicken stock
½ cup white wine
Good pinch of saffron threads, crushed
¾ cup finely grated parmesan cheese
2 large balls fresh mozzarella, sliced
1 large packet of spinach, wilted and refreshed and water squeezed out
6-7 slices prosciutto, each cut into 2-3 pieces
Salt and pepper
Heat a couple of tablespoons of olive oil in a large pot and add the onion. Cook gently till soft without browning the onion. Mix in the garlic for a minute. Add the saffron threads and wine. Let the wine sizzle for a minute or two.
Add the chicken stock (don’t add it hot as you would for a regular risotto). Bring the rice and stock mix to the boil then turn off the stove. Cover the pot and leave for 20 minutes.
Remove the lid and let the risotto cool for at least 10 minutes. Stir from time to time to cool it evenly. Mix in the grated parmesan and once you think it’s cool enough, mix in the eggs (if the rice is too hot the eggs will cook immediately). Season generously with salt and pepper.
Heat the oven to 180°C. Butter the inside of a 23cms spring-form cake tin. Spoon about half the risotto mix into the tin and spread it round evenly. Cover with the cooked spinach, prosciutto and next the mozzarella. Finish by adding the rest of the rice.
Place the tin on an oven tray (to catch any buttery drips) and put in the oven for about 45-50 minutes until the top is golden and crunchy. Remove from the tin and let cool for at least 10 minutes before serving.