Tortino with PGI Vialone Veronese Nano Rice, Chocolate and Chantilly Cream


Ingredients (10 people)

250 g of Riso Nano Vialone Veronese IGP

1 litre of milk

50 g of butter

250 g of sugar

100 g of bitter cocoa

4 eggs

For the chantilly cream

(1 third custard and 2 thirds fresh sweetened whipped cream)

500 ml milk

3 yolks

65 g sugar

35 g flour

Half a sachet of vanillin

500 g sweetened fresh cream




Preparation time

An hour and a half.


Bring the milk to the boil in a saucepan, add the rice and cook over a low flame for 15 minutes. Turn off the heat and add the sugar and then 70 g of bitter cocoa; mix and leave to cool for about an hour. Add 4 egg yolks and mix, then the 4 egg whites beaten until stiff, stirring slowly. Put the creamy mixture into 10 moulds and bake at 175 degrees for 35 minutes.

For the chantilly cream:

In a saucepan boil the milk. In the meantime, put the sugar and eggs in a bowl and mix until slightly creamy, add the flour and vanillin. When the milk is boiling, put it into the bowl and stir with a whisk for a few seconds, then put the mixture back into the saucepan and continue stirring over a low flame until it comes to the boil. Switch off and allow to cool. Whip the cream and add it. Serve sprinkling a little of the remaining cocoa.

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