Directions
- 1Heat olive oil in a pan with garlic. Add tomato passata, basil, salt, and pepper; let it simmer.
- 2Stir in rice and slowly add broth, cooking for 15-20 minutes, stirring constantly.
- 3Turn off the heat and mix in butter and Parmigiano Reggiano.
- 4Brush a baking dish with olive oil and coat with breadcrumbs.
- 5Layer rice, mozzarella, Parmigiano Reggiano, and basil.
- 6Top with a layer of rice, breadcrumbs, and more Parmigiano Reggiano.
- 7Bake at 200°C (400°F) for 20 minutes, then broil to crisp the top.
Ingredients
- 500 g Carnaroli rice
- 24 oz tomato passata
- 3 cups vegetable broth
- 1 knob butter
- 75 g grated Parmigiano Reggiano
- 1 lb fresh mozzarella
- 0 fresh basil
- 0 salt
- 0 pepper
- 0 breadcrumbs
- 3 garlic cloves
- 0 extra virgin olive oil
Equipment
panbaking dishspoonforkgraterolive oil brush
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