Savory Saffron Rice Bundt Cake with Pioppini Mushrooms
2 ¼ cups Tenuta San Carlo Archimede Rice
1 stick Butter
1 ½ cups Grated Pecorino Cheese
2 Egg Whites
¾ teaspoon Saffron
1 cup Breadcrumbs
8 cups Pioppini Mushrooms
2 Garlic Cloves
1 bunch Parsley
3 tablespoons Extra Virgin Olive Oil
Fill a glass with roughly two inches of warm water and add the saffron. Set aside to soak.
Finely chop the shallots and saute them in a pan with two tablespoons of olive oil and two tablespoons of water. Remove the pan from the heat and set it aside.
In a bowl, whisk the egg whites until they form soft peaks. Place the bowl in the fridge.
Bring a pot of salted water to boil, then add the rice and cook for fifteen minutes.
Preheat the oven to 350 F. Drain the rice and place it in a bowl, then add the saffron and the water it has been soaking in, butter, cheese, egg whites, and shallots. Season with salt and pepper. (If the mixture is too moist, add a few tablespoons of breadcrumbs.)
Scoop the mixture into a bundt pan buttered and coated with breadcrumbs. Use your hands or the back of a spoon to firmly press it into the mould.
Bake for 30-40 minutes, or until the rice begins to detach from the mould and a golden-brown crust has formed.
Clean and coarsely chop the mushrooms and parsley.
Saute the mushrooms and parsley in a pan with two tablespoons of olive oil and the garlic for a few minutes. Season with salt and pepper.
To remove the savory rice cake from the bundt pan, place your serving plate on top of it and then flip the pan over. Fill the center with the mushrooms and decorate with sprigs of parsley.
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