Riso al Forno
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 25 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
Description
This Riso al Forno recipe starts with a sauce made by browning ground chuck, then sautéing onion, garlic, anchovy, and red pepper flakes, followed by tomato paste and crushed plum tomatoes simmered to meld flavors. Seasoning with salt and pepper adjusts the balance.
The arborio rice is parboiled until partially cooked, then combined with the sauce, peas, and cheeses including shredded scamorza and grated Pecorino Romano. The assembled casserole is baked until the rice finishes cooking through and the cheeses melt, creating a creamy, flavored dish with tender rice grains.
Optional broiling adds extra color and a slight crispness on top, enhancing texture contrast. The dish serves 8 moderate or 4-6 large portions, making it suitable for family meals or gatherings.
Parboiling the rice is essential to ensure proper texture after baking. Leftovers keep in the refrigerator up to 3 days and can be reheated gently to maintain the creamy consistency.
Ingredients
For the sauce
- 2 tablespoons (30ml) olive oil
- 1 medium onion diced
- 5 cloves garlic sliced
- 2 anchovy fillet optional
- 1/2 teaspoon red pepper flakes optional, crushed, hot
- 2 pounds (908g) ground chuck
- 3 ounces (85g) tomato paste
- 2 ounce cans plum tomatoes hand crushed or blender pulsed
- salt to taste
- black pepper to taste
For the riso al forno
- 2 1/2 cups (500g) arborio rice
- 2 cups (340g) peas thawed, frozen
- 2 cups (226g) scamorza cheese shredded
- 1/4 packed cup basil chopped, leaves
- 3/4 cup (68g) Pecorino Romano cheese grated
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
- Makes 8 moderate or 4-6 large servings.
- Parboil the arborio rice so it completes cooking in the oven without becoming mushy.
- Broil the assembled casserole for 1-2 minutes for added color, watching closely to avoid burning.
- Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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