1 Tbsp olive oil
2 cloves garlic, crushed
1 cup arborio rice
½ cup white wine
3½ cups hot chicken stock
1 cup grated parmesan
- Heat oil in a medium heavy-based pan over a low heat. Add garlic and rice and cook, stirring, for 1 minute. Stir in wine. Add a ladleful of simmering stock and cook, stirring occasionally, until liquid has been absorbed. Continue adding stock this way, and stirring until all stock has been added.
- Preheat oven to 180°C. Line base and side of a 20cm round springform tin with baking paper. Remove rice mixture from heat, cover with a lid and stand for 10 minutes. Remove lid and stir through ½ of the parmesan and both eggs until combined. Spread mixture into tin, smooth top with the back of a spoon and sprinkle with remaining parmesan.
- Bake for 35-40 minutes or until golden. Allow to cool slightly, then cut into thin wedges and serve warm or at room temperature.