# Riso al Forno

Crispy on top, cheesy in the middle, and packed with flavor.

- Servings: 6 servings
- Total time: 45 min
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

1. Heat olive oil in a pan with garlic. Add tomato passata, basil, salt, and pepper; let it simmer.
2. Stir in rice and slowly add broth, cooking for 15-20 minutes, stirring constantly.
3. Turn off the heat and mix in butter and Parmigiano Reggiano.
4. Brush a baking dish with olive oil and coat with breadcrumbs.
5. Layer rice, mozzarella, Parmigiano Reggiano, and basil.
6. Top with a layer of rice, breadcrumbs, and more Parmigiano Reggiano.
7. Bake at 200°C (400°F) for 20 minutes, then broil to crisp the top.

## Equipment

- pan
- baking dish
- spoon
- fork
- grater
- olive oil brush

## Source

- Original video: https://www.facebook.com/share/r/1AAtD22Tzy/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/8db1d69c-693a-4359-ad41-7686bf999374
- Extracted: 2025-03-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt