# Riso al Forno

Crispy baked rice with layers of risotto, mozzarella, parmesan and basil.

- Servings: 4 servings
- Total time: 35 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
- 1 handful fresh basil
- 1 salt
- 1 pepper
- 1 cup breadcrumbs
- 3 cloves garlic
- 1 generous amount extra virgin olive oil

## Instructions

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

## Equipment

- pan
- baking dish
- spoon
- grater
- pastry brush

## Source

- Original video: https://www.instagram.com/reel/DG346E6OlOz/?igsh=MTB1Z3Z0dmpxNDRkMw==
- Recipe page: https://www.cliprecipe.com/recipe/cc114e1a-e917-4ce3-9ef4-c6120708a572
- Extracted: 2025-03-07

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