by Mardi@eatlivetravelwrite
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Mardi@eatlivetravelwrite's Notes:
Expand1/3 cup panko breadcrumbs Ask a question about this ingredient
1/3 cup Olive Oil Ask a question about this ingredient
3 large Portobello mushroom caps, sliced into ½ inch slices Ask a question about this ingredient
4 garlic cloves, minced Ask a question about this ingredient
2 large Portobello mushrooms (plus the stems from the 3 caps), finely chopped into small cubes Ask a question about this ingredient
1 1/2 cup diced canned tomatoes Ask a question about this ingredient
1 teaspoon balsamic vinegar Ask a question about this ingredient
1 teaspoon dark brown sugar Ask a question about this ingredient
2 generous handfuls of fresh basil, torn or roughly chopped Ask a question about this ingredient
1 1/2 cup Arborio rice Ask a question about this ingredient
4 ounces mozzarella cheese, cut into ½ inch cubes Ask a question about this ingredient
4 ounces fontina (or other hard, mature) cheese, cut into ¼ inch cubes Ask a question about this ingredient
2/3 cups freshly grated Parmesan cheese Ask a question about this ingredient
Kosher or sea salt and freshly-ground black pepper to taste Ask a question about this ingredient
Prepare a 9-inch loaf tin by oiling and coating with about 3-4 tablespoons of the breadcrumbs.
Ask a question about this stepPre-heat oven to 425℉.
Ask a question about this stepHeat a stovetop grill pan on high heat. Toss the Portobello slices in about 3 tablespoons of the oil, season with salt and pepper and sear each side for a couple of minutes in the hot pan, until softened. Ideally, we want to mark the Portobello slices with black grill marks but this might not always happen depending on the size and shape of the mushroom slices and your grill pan. A regular fry pan can also be used. Place on paper towels to drain some of the moisture off and set aside.
Ask a question about this stepHeat remaining oil in a saucepan; add garlic and sauté for about a minute. Add the chopped mushrooms and sauté a couple more minutes until both garlic and mushrooms are soft and fragrant. Add the chopped tomatoes, the vinegar and sugar. Season with salt and pepper to taste. Stir over medium heat until sauce is heated through. It will thicken slightly, that's ok - you don't want it too runny. Remove from heat and and stir in the basil.
Ask a question about this stepAdd the rice to boiling, well-salted water - “it should taste like the sea” according to my Chef at Culinary School! (no need to measure the water). Bring back to the boil then simmer, uncovered, until the rice is al dente - tender but still a little firm - about 8 -10 minutes. Drain.
Ask a question about this stepStir rice into the tomato, garlic and basil sauce and stir to incorporate and coat the rice. Season to taste and add the cheeses. Mix well.
Ask a question about this stepSpread about half the rice mixture into the loaf pan, packing it well. Smooth the top. Layer the sliced, roasted Portobello mushrooms on top, layering them width ways across the pan and taking care to pack them tightly.
Ask a question about this stepTop with the remaining rice mixture. Press the loaf firmly, smoothing the mixture on top and sprinkle with the remaining breadcrumbs. (At this point, you can refrigerate the torta and cook it later, bringing it to room temperature before cooking).
Ask a question about this stepBake in the pre-heated oven for about 30 minutes, or until the breadcrumbs are golden and the torta is bubbling around the edges. Remove from oven and let stand for 10 minutes to cool slightly. Run a knife around the edge of the pan and turn your torta out onto a platter (If this scares you, you can simply cut slices from the pan and serve it from there). Cut into slices and enjoy!
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Stephanie is the Head Recipe Tester of Food52.
Don't be put off by the number of steps - I really tried to break it down to be easy to follow!