- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Effort: medium
- 700g pre-fluffed long grain rice
- 2 g powdered saffron
- 150 g pecorino cheese, (Pecorino Romano, if available) grated
- 50 g pine kernels
- 2 eggs
- black pepper
- 100 g butter
- 100 g breadcrumbs
- 200 g ricotta cheese
- 500g cooked spinach, (shallow-fried with a touch of garlic and olive oil)
For the Mascarpone sauce:
- 2 tbsp olive oil
- 4 shallots, finely chopped
- 50 ml port
- 150 g mascarpone
- freshly grated nutmeg
- black pepper
1. Boil the rice in a saucepan of boiling water to which the saffron has been added until the rice is al dente. Drain and cool the rice.
2. Once cooled, mix the saffron-yellow rice with the Pecorino Romano, pine kernels and eggs. Season with salt and freshly ground pepper. Mix together well.
3. Preheat the oven to 180ºC/gas 4.
4. Grease a ring mould generously with butter. Sprinkle the breadcrumbs over the buttered side of the pan, tipping out the excess breadcrumbs once the pan is coated.
5. Pack the rice mixture into the ring until you reach halfway up the sides.
6. Mix together the ricotta and spinach well. Spread the ricotta mixture evenly over the rice in a layer. Cover with the remaining rice and flatten the top with a tablespoon.
7. Bake the rice for 10 minutes.
8. Meanwhile, prepare the mascarpone sauce. Heat the olive oil in a small frying pan.
9. Add the shallots and fry gently until golden. Add the port and flambe, to burn off the alcohol.
10. Once the flames have died down mix in the mascarpone, nutmeg, salt and freshly ground pepper and simmer for 4-5 minutes.
11. Serve each diner two slices of the rice ring and the mascarpone sauce.
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