This recipe is in two stages. In the first part we prep the pastry (Pasta Frolla) and in the second part we make the filling (made of Crema and Riso).
Pastry
200gr plain flour
100gr rice flour
150gr granulated white sugar
150gr butter
1 large egg
2tsp baking powder
1tsp salt
Get a large bowl and mix rice and plain flower along with sugar, baking powder, salt and butter (previously cut up in cubes) with your thumbs. Beat the egg and pour it in to the bowl. Mix up everything and make a dough, wrap it up with clingfilm and leave it in the fridge for about 1 hour.
Custard
1lt milk
300gr (risotto) rice
1 vanilla pod
1 lemon skin grated
6tbsp granulated sugar
2tsp baking powder
2 large eggs
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| Milk absorbed |
Pour the milk in a boiling pan and wait until it boils, add vanilla and lemon skin (make sure it is organic or wash it thoroughly). Add the rice and keep stirring with a wooden stick until the rice has absorbed almost all the milk. Add the 3tbsp sugar a leave it to cool down.
Mix the eggs white until fluffy and put them in the fridge.
Beat the yolks with the other 3tbsp sugar and the baking powder until pale and fluffy.
Mix up now the whites and yolks and add them delicately to the rice.
The filling is ready now.
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| Whites and yolks |
Turn on the oven 170 C and take the pastry out of the fridge.
Lay the pastry on a surface dusted with flour and roll a 1 cm thick pastry base.
Use a 9cm round pastry cutter and push any disc into every hole of a non stick muffin baking tray.
Push with delicacy around the sides so the pastry stick to them.
Now pour the filling using a icing pastry bag or if you are not very confident with those, use a spoon.
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| Ready to bake |
Put the tray in to the oven and bake the risotti for 40 minutes.
When done, leave them to cool down for half an hour, than pull them out of the tray.
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| Just out of the oven |
Don't forget the icing sugar, it gives them a delicate touch.
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| Ready to eat |
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