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Torta di Riso

150 g risotto rice (round grains)
1/2 to 3/4 l milk
1 pinch salt
lemon zest
lemon juice
2 apples
100 g chopped walnuts
50 g butter
100 - 150 g sugar
3 eggs

Bring 1/2 l milk to a boil, add rice, salt and a bit of lemon zest.
Let the rice cook at very low heat until it is done, stirring
several times, so that it doesn't stick to the bottom. Meanwhile,
peel the apples, remove seeds and cut them into thin slices. Drizzle
with some lemon juice to prevent the apples from turning brown.

Take the rice from the stove as soon as it is soft. If the rice
mixture is too firm, add some more milk. The whole thing should
have a creamy consistency and no lumps.

Preheat your oven to 375F. Mix the rice with sugar to taste. When
the rice has cooled down some, add the eggs. At last, add apple
slices and walnuts.

Fill the batter into a buttered pan, about 10 inches in diameter,
and bake in the middle of the oven for 50 to 60 minutes. The top
of the cake should be golden brown. Serve with powdered sugar on
top.

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