Riso al forno con pomodoro e mozzarella filante - Ricetta

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive while still providing a good melt.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino can be more affordable and adds a similar flavor.

Chop celery, carrot, and onion.

In a pot, heat extra virgin olive oil.

Add the chopped celery, carrot, and onion; sauté until softened.

Add 500 g of tomato sauce and water to recover all the sauce; season with salt and mix.

Cover and let cook for 10 minutes.

After 10 minutes, add 70 g of peas (optional) and cover, cooking for another 10 minutes.

Once the sauce is ready, turn off the heat and add fresh basil, then cover.

In boiling salted water, add 400 g of risotto rice; stir and cook until al dente.

Drain the rice and cut 400 g of fiordilatte mozzarella into cubes.

Combine the sauce with the rice and mix well, adding another 200 g of mozzarella cubes and 30 g of grated parmesan cheese.

Butter a baking dish and cover the bottom with bread crumbs.

Pour half of the rice mixture into the baking dish and spread it out evenly.

Add 200 g of mozzarella cubes on top of the rice.

Cover with the remaining rice mixture and distribute evenly.

Sprinkle 40 g of grated parmesan cheese on top.

Bake in a preheated static oven at 200°C for 15 minutes, then switch to grill for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens