Best Risotto Al Forno Recipes

RISO AL FORNO (ITALIAN BAKED RICE)

Riso al Forno (Italian Baked Rice) image

Rice, cheese, and tomato sauce bake to make a delicious dinner. This versatile dish will make everyone happy. Leftovers make excellent arancini.

Provided by Buckwheat Queen

Categories Side Dish Rice Side Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

Ingredients

¾ cup grated Parmigiano-Reggiano cheese
½ cup dry bread crumbs
3 tablespoons olive oil
1 yellow onion, sliced
1 (23 ounce) jar tomato puree (passata)
1 cup low-sodium vegetable broth
1 cup frozen peas
¼ cup chopped fresh basil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 clove garlic, minced
1 teaspoon coarsely ground black pepper
½ teaspoon red pepper flakes
1 ¼ cups uncooked short-grain white rice
water as needed
1 cup cubed provolone cheese

Steps:

Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
Heat olive oil in a Dutch oven over medium heat. Add onion and saute until tender and translucent, about 8 minutes. Add passata, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice; mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
Bake in the preheated oven until bubbly and browned on top, about 15 minutes.

Nutrition Facts : Calories 443 calories, Carbohydrate 57.6 g, Cholesterol 24 mg, Fat 16.7 g, Fiber 5.8 g, Protein 17 g, SaturatedFat 6.7 g, Sodium 909.1 mg, Sugar 8.6 g

RISOTTO AL SALTO

Risotto al Salto image

Provided by Giada De Laurentiis

Categories appetizer

Time 11m

Yield 1 serving

Number Of Ingredients 15

Ingredients

Olive oil flavored cooking spray
1/2 cup Risotto with Mushrooms and Peas, recipe follows, cold
1 to 2 tablespoons grated Parmesan
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Steps:

Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.