Riso al Forno alla Pizzaiola (Pizza Rice)
Updated Oct. 8, 2024
- Total Time
- 1¼ hours
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 2garlic cloves, minced
- 6 to 7fresh basil leaves, torn
- ½ to 1teaspoon crushed red pepper (optional)
- 1½cups arborio rice
- 1½cups tomato passata or tomato purée
- Salt and pepper
- 6ounces fresh mozzarella cheese, thinly sliced
- ½cup finely grated Parmigiano-Reggiano
Nutritional analysis per serving (8 servings)
304 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 11 grams protein; 283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
In a medium saucepan, heat 2 tablespoons of the olive oil over medium. Add the garlic, 3 of the torn basil leaves and the red pepper, if using. Sauté for 2 to 3 minutes, stirring frequently to infuse the flavors and lightly brown the garlic.
- Step 3
Add the rice and continue to stir for 3 minutes, just until the rice begins to crackle and toast. Add 1¼ cups tomato passata and mix to coat. Add 2½ cups of water, 1 teaspoon salt and ½ teaspoon fresh cracked pepper and bring to a boil over medium.
- Step 4
When the tomato mixture is boiling, turn down the heat and simmer, covered, for 20 minutes. Lift the lid and mix the rice every 5 minutes or so to prevent it from sticking to the bottom. After 20 minutes, remove it from the heat and stir in an additional ¼ cup of water and the remaining ¼ cup passata. (Your rice should look amply moist and creamy; it will continue to absorb more liquid as it bakes.)
- Step 5
Grease an 8- or 9-inch baking dish with the remaining oil. Pour the rice mixture into the dish (it will still be very al dente). Press the mozzarella slices into the rice. Sprinkle the grated Parmigiano evenly over the top.
- Step 6
Bake for 15 minutes in the middle of the oven. Then, move to the top rack and broil for 2 minutes. Remove from the oven, garnish with remaining basil and serve warm.
Private Notes
Comments
Don’t hate - I used broth instead of water, pepperoni before the parm, and it was superb. Only change for next time will be to baby it a bit more during the stovetop simmer, almost like a risotto for a more uniform texture! Also I kept it in my Dutch oven throughout - if anyone is looking to make this one pot, too.
Alla pizzaiola is a way of preparing meat that doesn’t have anything to do with mozzarella. In puglia and other southern regions we make carne alla white: tomato sauce, white wine, oregano. Some add garlic and capers. This said, your recipe looks good indeed. It reminds of Pasta al forno (pasta partly cooked, then baked in the oven with mozzarella and tomato sauce. In Bari they also add small meatballs and mortadella). It’s riso al forno!
Thinking of sautéing bulk Italian sausage and some onions first, then adding into the casserole at bake time.
Great
So glad to have read the comments first and thoroughly. Used a Dutch oven, Rao’s marinara, low sodium chicken broth, extra basil, healthy dose of crushed red pepper, pepperoni cut into quarters mixed in and placed on top of the cheese. Wonderful and highly adaptable. Dinner conversation was mostly brainstorming other mix-ins and topping ideas. Taste as you cook and you won’t end up with a bland dish.
Can you make it up to the baking point and the refrigerate or freeze and bake later?