Recipe: Rich baked risotto offers plenty of cheesy goodness
Riso al Forno is a baked rice dish rich in tomato sauce and plenty of cheesy goodness, easy to prepare and a gluten-free alternative to pasta:
Riso al Forno (Baked Risotto)
500 g (17.6 oz) Italian Carnaroli rice
1 x 28 oz (1 3/4 lb) whole Italian tomatoes
3 cups (750 mL) vegetable broth
1/2 onion
8 tbsp (120 mL) olive oil
2 tbsp (30 mL) butter
Salt
1 lb (454 g) fresh mozzarella cheese
3/4 cup (180 mL) Parmigiano-Reggiano grated
12 fresh basil leaves
1/2 cup (125 mL) breadcrumbs
Preheat oven 400 F.
Heat a large saucepan to medium high heat with olive oil, add the onions and cook until translucent. Crush the whole Italian tomatoes in a blender, add to the saucepan, add salt and simmer on medium heat for 10 minutes. Add the rice to the simmering sauce, stir, continue to stir to avoid rice sticking, slowly add the broth as needed, continue to cook rice for 20 minutes stirring constantly.
Turn off heat and mix in butter and grated Parmigiano-Reggiano cheese. Brush your baking dish 9×12 inch with olive oil and coat with breadcrumbs. Layer half of the rice onto the baking dish gently pressing down, add fresh mozzarella pieces to the rice layer, and add fresh torn basil leaves. Add the remaining rice to create the top layer, gently pressing the rice, sprinkle with breadcrumbs and grated Parmigiano-Reggiano cheese. Bake at 400 F for 20 minutes uncovered then broil for about 5 minutes to crisp the top.
Serves 6-8.
Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her recipe creations online @mariascucina on Instagram.
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Source: vancouversun.com