Ingredients:

1 1/2 tbspn finely grated parmesan
180g (1 1/3 cups) plain flour
140g unsalted butter (10 pieces chilled)
1/4 cup iced water

Filling:

1/2 cup (105g) Arborio Rice
1 tspn salt
230g (1 cup) ricotta cheese
2 x 60g eggs
90g (1 cup) finely grated parmesan
1/2 cup milk
40g unsalted butter
Pepper

Method:

Pastry:

1. Combine parmesan and flour in processor. Add butter until mixture resembles oatmeal. Add water until dough forms ball. Knead lightly.
2. Flatten to 3cm disc, wrap in plastic and refrigerate at least 30 mins. Roll dough to fit 23cm pan.
3. Tuck into pan, cut off overhanging dough 2cm from edge. Turn edge in and pinch to scallop.
4. Prick all over, fill with crumpled foil and refrigerate at least an hour. This can be done the night before.
5. Bake on the lowest rack at 200C for 25 mins until golden, remove foil and cool.

Filling:

1. Cook rice for 8 mins. Drain and run under cold water. Drain again.
2. Process ricotta, eggs, milk, parmesan, butter and seasonings until smooth. Fold in rice.
3. Pour into case and bake at 190C for 20 mins until nearly set.
4. Place under griller to brown the top, then remove and allow to cool in the tin
5. Serve in wedges with salad

Serves 8-10