Riso al Forno
User Reviews
5.0
126 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 35 mins
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Servings
8
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Calories
714 kcal
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Course
Main Course
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Cuisine
Italian
Riso al Forno
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Riso al forno is a baked rice dish that combines Arborio rice, green peas, and cheese with a meat sauce that's baked until golden and bubbly.
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Ingredients
For the sauce
- 2 tablespoons (30ml) olive oil
- 1 medium onion diced
- 5 cloves garlic sliced
- 2 anchovy fillets optional
- 1/2 teaspoon crushed hot red pepper flakes optional
- 2 pounds (908g) ground chuck
- 3 ounces (85g) tomato paste
- 2 28-ounce cans plum tomatoes hand crushed or blender pulsed
- salt and pepper to taste
For the riso al forno
- 2 1/2 cups (500g) arborio rice
- 2 cups (340g) frozen peas thawed
- 2 cups (226g) shredded scamorza
- 1/4 packed cup basil leaves chopped
- 3/4 cup (68g) grated Pecorino Romano
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Instructions
For the sauce
- Heat a large saucepan to medium-high heat with olive oil. Add the beef and cook until browned (about 7-10 minutes). Remove the meat to a plate, leaving 3-4 tablespoons of the fat in the pan.
- Turn the heat down to medium and add the onion. Saute until soft (5-7 minutes) then add the garlic and anchovy and cook for another 2 minutes more or until fragrant and the anchovy dissolves. Add the hot red pepper flakes and cook for another 30 seconds.
- Return the meat to the pan and add the tomato paste. Cook for 5 minutes, stirring frequently.
- Add the plum tomatoes and mix in to incorporate. Once the sauce starts bubbling, turn the heat down to a very low simmer.
- Cook for at least 20 minutes uncovered at a low simmer, stirring occasionally to avoid any sticking. Taste-test the sauce and adjust salt and pepper if required.
Assembling the riso al forno
- While the sauce is simmering parboil the rice in salted water for 8 minutes. Drain the rice and rinse under cold water. Mix the rice with the peas.
- Preheat oven to 375f and set the racks near the middle level.
- In a very large bowl combine the rice and peas with the sauce, reserving 3 cups of sauce for later. Also, mix in the basil, half of the scamorza cheese, and half of the pecorino.
- Coat a 9x13" baking dish with half of the remaining sauce. Pour the rice into the dish and top with the remaining sauce and cheese.
- Bake the rice for 30-35 minutes or until tender. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10-15 minutes before eating so that the rice settles. Enjoy!
Notes
- Servings. Makes 8 moderate-sized or 4-6 large portions.
- Rice. Parboil the rice! The rice is just partially cooked and will be cooked until tender in the oven.
- Brown it. For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.
- Leftovers. Riso al forno can be saved in the fridge for up to 3 days.
Nutrition Information
Show Details
Calories
714kcal
(36%)
Carbohydrates
63.4g
(21%)
Protein
36.9g
(74%)
Fat
34.8g
(54%)
Saturated Fat
14.8g
(74%)
Cholesterol
109mg
(36%)
Sodium
384mg
(16%)
Potassium
670mg
(19%)
Fiber
4.8g
(19%)
Sugar
11.2g
(22%)
Calcium
304mg
(30%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Calories | 714kcal | 36% |
| Carbohydrates | 63.4g | 21% |
| Protein | 36.9g | 74% |
| Fat | 34.8g | 54% |
| Saturated Fat | 14.8g | 74% |
| Cholesterol | 109mg | 36% |
| Sodium | 384mg | 16% |
| Potassium | 670mg | 14% |
| Fiber | 4.8g | 19% |
| Sugar | 11.2g | 22% |
| Calcium | 304mg | 30% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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