Whether it's a bit chilly outside or you just crave a robust and cozy dinner, this hearty riso al forno recipe never disappoints.
Drain the ground beef: Although you can skip this step if using extra-lean beef, I recommend draining the excess grease off anything else.
Shred your own cheese: Cheese that's freshly shredded from a block isn't coated in cellulose (like pre-shredded cheese) which means it melts better. Shred your own if you have time.
Don't overcook the rice: The rice shouldn't be tender when it goes into the casserole. It finishes cooking in the oven, so only give it about 6 minutes on the stove.
Let it rest: I like to let the dish rest for 10 minutes before serving, both because it's piping hot and also because this helps it set, so when you serve a slice it holds its shape better.
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