Sformato di riso filante al forno alla siciliana

40 mins
Serves 1
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Directions

  1. 1In a pot, put 1 liter of water, potato, carrot, celery, onion, tomatoes, salt, extra virgin olive oil, and a packet of saffron.
  2. 2In a pot, put 1 liter of water, potato, carrot, celery, onion, tomatoes, salt, extra virgin olive oil, and a packet of saffron.
  3. 3In a pot, put 1 liter of water, potato, carrot, celery, onion, tomatoes, salt, extra virgin olive oil, and a packet of saffron.
  4. 4Cover and let it cook for about 25 minutes to make the vegetable broth.
  5. 5Cover and let it cook for about 25 minutes to make the vegetable broth.
  6. 6Cover and let it cook for about 25 minutes to make the vegetable broth.
  7. 7In a slow cooker, melt butter on a low flame.
  8. 8In a slow cooker, melt butter on a low flame.
  9. 9In a slow cooker, melt butter on a low flame.
  10. 10Pour flour a little at a time and mix.
  11. 11Pour flour a little at a time and mix.
  12. 12Pour flour a little at a time and mix.
  13. 13Add milk at room temperature a little at a time and keep mixing until dense.
  14. 14Add milk at room temperature a little at a time and keep mixing until dense.
  15. 15Add milk at room temperature a little at a time and keep mixing until dense.
  16. 16Add salt and nutmeg to the bechamel. Turn off the heat once ready.
  17. 17Add salt and nutmeg to the bechamel. Turn off the heat once ready.
  18. 18Add salt and nutmeg to the bechamel. Turn off the heat once ready.
  19. 19Filter the cooked vegetable broth and pour it back into the same pot.
  20. 20Filter the cooked vegetable broth and pour it back into the same pot.
  21. 21Filter the cooked vegetable broth and pour it back into the same pot.
  22. 22Turn on the stove, and once the broth is boiling, add the rice.
  23. 23Turn on the stove, and once the broth is boiling, add the rice.
  24. 24Turn on the stove, and once the broth is boiling, add the rice.
  25. 25Mix, cover, and let it cook until the broth is absorbed and the rice is al dente (about 10 minutes).
  26. 26Mix, cover, and let it cook until the broth is absorbed and the rice is al dente (about 10 minutes).
  27. 27Mix, cover, and let it cook until the broth is absorbed and the rice is al dente (about 10 minutes).
  28. 28Cut mozzarella into small cubes and ham into pieces.
  29. 29Cut mozzarella into small cubes and ham into pieces.
  30. 30Cut mozzarella into small cubes and ham into pieces.
  31. 31In the cooked rice, add the bechamel sauce and mix well.
  32. 32In the cooked rice, add the bechamel sauce and mix well.
  33. 33In the cooked rice, add the bechamel sauce and mix well.
  34. 34Add cooked ham, mozzarella, half of the Parmesan, and parsley, then mix everything together.
  35. 35Add cooked ham, mozzarella, half of the Parmesan, and parsley, then mix everything together.
  36. 36Add cooked ham, mozzarella, half of the Parmesan, and parsley, then mix everything together.
  37. 37Pour the mixture into a pyrophile and distribute it evenly.
  38. 38Pour the mixture into a pyrophile and distribute it evenly.
  39. 39Pour the mixture into a pyrophile and distribute it evenly.
  40. 40Top with pieces of butter, the remaining Parmesan, and breadcrumbs.
  41. 41Top with pieces of butter, the remaining Parmesan, and breadcrumbs.
  42. 42Top with pieces of butter, the remaining Parmesan, and breadcrumbs.
  43. 43Bake in a preheated static oven at 200°C for 15 minutes.
  44. 44Bake in a preheated static oven at 200°C for 15 minutes.
  45. 45Bake in a preheated static oven at 200°C for 15 minutes.
  46. 46After 15 minutes, grill for another 5 minutes on the highest rack of the oven.
  47. 47After 15 minutes, grill for another 5 minutes on the highest rack of the oven.
  48. 48After 15 minutes, grill for another 5 minutes on the highest rack of the oven.

Ingredients

  • 1 liter water
  • 1 liter water
  • 1 liter water
  • potato
  • potato
  • potato
  • carrot
  • carrot
  • carrot
  • celery
  • celery
  • celery
  • onion
  • onion
  • onion
  • tomatoes
  • tomatoes
  • tomatoes
  • salt
  • salt
  • salt
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • 1 packet saffron
  • 1 packet saffron
  • 1 packet saffron
  • butter
  • butter
  • butter
  • flour
  • flour
  • flour
  • milk at room temperature
  • milk at room temperature
  • milk at room temperature
  • nutmeg
  • nutmeg
  • nutmeg
  • rice
  • rice
  • rice
  • mozzarella cut in dadini
  • mozzarella cut in dadini
  • mozzarella cut in dadini
  • ham cut into pieces
  • ham cut into pieces
  • ham cut into pieces
  • cooked ham
  • cooked ham
  • cooked ham
  • Parmesan
  • Parmesan
  • Parmesan
  • parsley
  • parsley
  • parsley
  • breaded Parmesan
  • breaded Parmesan
  • breaded Parmesan

Equipment

potslow cookerpyrophilestatic ovengrill

Tips

  • Always adjust cooking time according to your oven.