Torta Di Risotto

To make the Torta di Risotto, first finely chop the onion and celery and sauté in olive oil in a large saucepan with the grated carrot.

Stir in the tomato paste. Add minced meat to pot and sauté until meat turns gray, then deglaze with red wine and stir until wine evaporates. Add the tomato sauce, salt, pepper and bring to a boil. Then stir in the risotto rice and keep adding a little of the soup, stirring constantly, until the rice is al dente.

Butter a springform pan, mix breadcrumbs with Parmesan and spread in the pan. When the risotto mixture is no longer too liquid, pour half of it into the springform pan and smooth it out. Layer the mozzarella slices and cover with the rest of the risotto.

Finally, sprinkle the grated cheese on top and bake the Torta di Risotto on the middle rack at 200 °C for about 30 minutes.

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