Torte Diliso

I had this great dish at Lis Crist’s house. I think this is a favorite of Martha Stewarts. It is very good...although is a little time consuming. It needs to be made a day ahead as it requires refrigeration.

ingredients

6 T butter
1/2 cup bread crumbs
10 cups chicken stock (boiling)
1 onion finely chopped
2 cloves garlic
1 cup finely chopped mixed herbs..thyme, oregano, parsley, basil, rosemary.
8 cups arboio rice
1 cup dry white wine
1/2 cup grated parmesean cheese
salt and pepper

directions

1
Butter 8" springform pan. Coat with breadcrumbs...shake out the rest.
2
1. In a large saucepan heat stock to boiling; simmer.
3
2. Melt 3 T of butter add onion, garlic, and 2/3 cup of herbs. cook until transparent.
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3. Increase heat to med..add rice. Coat all grains and stir well.
5
4. Add wine and simmer stirring constantly until almost evaporated.
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5. Add 1 cup hot stock and simmer; stir constantly till almost absorbed. Add remining stock 1 ladel at a time till almost absorbed. Dontinue till rice is creamy and frim but not had in center. Taste rice for doneness and add rest of herbs 1/2 way through.
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6. Stir in parmesean, butter, and salt and pepper.
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7. Pour into pan and cool completly.
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8. Refrigerate overnight.
10
Heat oven to 400 degrees and bake for 30 minutes. Stick knife in center to see if warm.
11
Unmold carefully, add parmesean cheese. Slice into wedges and serve.