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Baked Risotto
Risotto Al Forno

Baked Risotto

Baked Tomato Risotto with Mozzarella is a delicious and comforting dish. Here's a simple recipe to try:

Ingredients

  • cup Rice Pozzi Carnaroli
  • 1 finely chopped onions
  • 2 finely chopped garlic
  • 1 can canned tomato pulp
  • 4 cups chicken broth
  • 2 cups fresh mozarella
  • salt & pepper

Instructions

  • Preparation:
    preheat the oven to 180°C (350°F). In an ovenproof pot, heat 2 tablespoons of olive oil and sauté 1 chopped onion and 2 chopped garlic cloves until the onion is translucent.
  • Rice and tomatoes:
    add 1 1/2 cups Pozzi Carnaroli Rice to the pot, stirring to coat with oil. After 2 minutes, mix in a can of diced tomatoes, 1 teaspoon each of dried basil and oregano. Season with salt and pepper.
  • Add broth:
    pour in 4 cups of vegetable or chicken broth and bring the mixture to a boil.
  • Cook:
    Cover the pot and cook in the oven for 25-30 minutes, or until the rice is al dente and most of the liquid has been absorbed.
  • Add the cheese and serve:
    remove from the oven, stir in 200 g of chopped fresh mozzarella until it melts, garnish with fresh basil leaves and serve
Course: Main Course
Cuisine: Italian
Keyword: baked risotto
Benvolio Baked Risotto

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