Directions
- 1Heat olive oil in a pan, add garlic, tomato passata, basil, salt and pepper. Let it simmer.
- 2Stir in rice and slowly add broth; cook for 15-20 min, stirring constantly.
- 3Turn off heat and mix in butter and Parmigiano Reggiano.
- 4Brush baking dish with olive oil and coat with breadcrumbs.
- 5Layer rice, mozzarella, Parmigiano, and basil in the dish.
- 6Top with rice, breadcrumbs, and more Parmigiano.
- 7Bake at 200°C (400°F) for 20 min, 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
- 1 handful fresh basil
- 1 salt
- 1 pepper
- 1 cup breadcrumbs
- 3 cloves garlic
- 1 generous amount extra virgin olive oil
Equipment
panbaking dishspoongraterpastry brush
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