PREHEAT OVEN TO 350º

1 ½ QUART BAKING DISH – greased

2 CUPS WHOLE MILK – do not use low-fat 

6 TBS PARMESAN CHEESE – freshly grated

4 EGGS – large, separated

SALT – to taste

1 ½ CUPS ARBORIO RICE

3 TBS BUTTER– unsalted

FRESHLY GROUND BLACK PEPPER – to taste

Place milk and salt in a large, lidded pot. Bring to a boil over high heat. Add the rice, stir, cover and then reduce heat to low. Stir rice occasionally until al dente.

Remove the rice from the heat and stir in 2 tbs of the butter, together with the Parmesan cheese and egg yolks. Stir all gently to combine everything making sure to not mash the rice. Season. with salt and pepper and taste and adjust seasonings. Depending what meal or when we would eat the Tortino, my Grandmother would sometimes add almond flavoring and also, too raisins. And yes, even with the Parmesan cheese!

Beat the egg whites with an electric mixer until stiff but not dry. Fold the beaten egg whites into the prepared dish. Bake for 30 minutes or until the top is golden brown. Remove from the oven loosen the edges of the cake and invert onto a serving platter.

Best if served immediately.

BUON MANGIATA!