Riso al Forno

35 mins
Serves 4
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Directions

  1. 1Heat olive oil in a pan, add garlic, tomato passata, basil, salt and pepper. Let it simmer.
  2. 2Heat olive oil in a pan, add garlic, tomato passata, basil, salt and pepper. Let it simmer.
  3. 3Heat olive oil in a pan, add garlic, tomato passata, basil, salt and pepper. Let it simmer.
  4. 4Stir in rice and slowly add broth; cook for 15-20 min, stirring constantly.
  5. 5Stir in rice and slowly add broth; cook for 15-20 min, stirring constantly.
  6. 6Stir in rice and slowly add broth; cook for 15-20 min, stirring constantly.
  7. 7Turn off heat and mix in butter and Parmigiano Reggiano.
  8. 8Turn off heat and mix in butter and Parmigiano Reggiano.
  9. 9Turn off heat and mix in butter and Parmigiano Reggiano.
  10. 10Brush baking dish with olive oil and coat with breadcrumbs.
  11. 11Brush baking dish with olive oil and coat with breadcrumbs.
  12. 12Brush baking dish with olive oil and coat with breadcrumbs.
  13. 13Layer rice, mozzarella, Parmigiano, and basil in the dish.
  14. 14Layer rice, mozzarella, Parmigiano, and basil in the dish.
  15. 15Layer rice, mozzarella, Parmigiano, and basil in the dish.
  16. 16Top with rice, breadcrumbs, and more Parmigiano.
  17. 17Top with rice, breadcrumbs, and more Parmigiano.
  18. 18Top with rice, breadcrumbs, and more Parmigiano.
  19. 19Bake at 200°C (400°F) for 20 min, then broil to crisp the top.
  20. 20Bake at 200°C (400°F) for 20 min, then broil to crisp the top.
  21. 21Bake at 200°C (400°F) for 20 min, then broil to crisp the top.

Ingredients

  • 500 g Carnaroli rice
  • 500 g Carnaroli rice
  • 500 g Carnaroli rice
  • 24 oz tomato passata
  • 24 oz tomato passata
  • 24 oz tomato passata
  • 3 cups vegetable broth
  • 3 cups vegetable broth
  • 3 cups vegetable broth
  • 1 knob butter
  • 1 knob butter
  • 1 knob butter
  • 75 g grated Parmigiano Reggiano
  • 75 g grated Parmigiano Reggiano
  • 75 g grated Parmigiano Reggiano
  • 1 lb fresh mozzarella
  • 1 lb fresh mozzarella
  • 1 lb fresh mozzarella
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 cup breadcrumbs
  • 1 cup breadcrumbs
  • 1 cup breadcrumbs
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 generous amount extra virgin olive oil
  • 1 generous amount extra virgin olive oil
  • 1 generous amount extra virgin olive oil

Equipment

panbaking dishspoongraterpastry brush