Torta Risotto

This risotto “loaf” went over pretty well and I thought I’d pass along. It’s based upon a recipe from
New Vegetarian. Active preparation time is about 15 minutes, total cooking time 1 hour. Serves 4-6 people.

Torta Risotto
2 medium zucchini, cut into 1/4″ strips
¹/₂ C olive oil
3 garlic cloves
14 ¹/₂ oz canned chopped tomatoes
¹/₂ t balsamic vinegar
1 t molasses
12 basil leaves, coarsely chopped
1 C abororio risotto rice
6 oz Fontina, cut into small cubes
6 oz Mozzarella, cut into small cubes
¹/₄ C breadcrumbs

1. Put zucchini on lightly oiled baking sheet and roast at 400F for 15-20 minutes.
2. Add the risotto to boiling water. (You’re going to drain the water off, so it really doesn’t matter how much water.) Cook until it’s aldente, about 10 minutes. Drain.
3. In a saucepan, heat the remaining oil. Add garlic and saute until golden. Add tomatoes, balsamic vinegar, molasses. Simmer 10 minutes. Stir in the basil.
4. Add the risotto to the saucepan and mix well.
5. Turn off the heat, stir in the cheeses and mix well.
6. Sprinkle half the breadcrumbs onto a pre-oiled bread pan (9x5x3 loaf pan works great). Spoon in half of the risotto mixture and press flat. Add the zucchini in a single layer, then top with remaining risotto. Press flat. Top with remaining breadcrumbs.
7. Bake in a preheated oven at 425F for 30-40 minutes, or until golden and the cheese is bubbling around the edges. Let stand for 10 minutes. Run a butter knife along the edges then pop out of the pan onto a nice platter. Slice and serve.