Torta di Risotto

Here is a recipe taken from the New Vegetarian cookbook that Kate left here by happy accident. I made it this morning and refrigerated it. I took it out an hour before baking it to bring it to room temperature. You can even make it two days ahead. It is a homey, delicious meal and a great choice to bring to a friend who needs a dinner.

Serve with a salad and bread and you are all set!

Ingredients:

1 medium zucchini, about 8 oz, cut lengthwise into 1/4 inch slices
(you can get creative with this part...see note below)
1/3 cup, or less olive oil
3 garlic cloves
16 oz can of chopped tomatoes
1/2 tsp. balsamic vinegar
1 tsp dark brown sugar
3 handfulls of fresh basil, torn into pieces
1 cup arborio risotto rice
4 oz mozzarella cheese, cut into 1/2 inch cubes
4 oz Italian fontina cheese, cut into 1/2 inch cubes
2/3 cup freshly grated parmesan cheese
1/4 cup toasted breadcrumbs
salt & pepper

lightly oil a 9X5X3 inch loaf pan

Brush zucchini slices with 2 T olive oil and either grill in a grill pan or roast in a 400 degree oven for about 20 minutes until golden brown. Set aside.

Heat remaining olive oil in a saucepan and add garlic. Saute until fragrant...do not burn. Add tomatoes, vinegar, sugar, salt and pepper. Simmer for 10 to 20 minutes until the sauce has thickened slightly. Stir in the basil.

Add the rice to a saucepan of boiling salted water (there is no need to measure the water). Bring back to a boil, reduce heat and simmer until the rice is tender but still firm, about ten minutes. Drain rice.

Mix drained rice and tomato sauce well. Stir in cheese cubes and all but about 2 T of the parmesan.

Sprinkle 2 T breadcrumbs into the oiled pan. Spoon in half of the risotto mixture ans smooth flat. Add the zucchini in a single layer and top with the remaining rice. Sprinkle the remaining breadcrumbs and parmesan cheese on top.

At this point, either refrigerate or bake it at 425 for 30 minutes. Let stand for about 10 minutes and unmold onto a platter.

NOTE: I made this with roasted red peppers, yellow squash and sauted mushrooms instead of the zucchini layer. You can use whatever you want, though I think that the roasted flavor is nice.