Riso al Forno
Whether it's a bit chilly outside or you just crave a robust and cozy dinner, this hearty riso al forno recipe never disappoints.
Servings: 12
Equipment
- Pot Large
- Ceramic Baking Dish 9 x 13-Inch
- Saucepan Medium
Ingredients
- 2 Pounds ground beef
- 2 Tablespoons olive oil
- ½ Cup yellow onion diced
- 8 Cloves garlic chopped
- ½ Teaspoon red pepper flakes
- 1 Teaspoon Italian seasoning
- ½ Can tomato paste about 3 Ounces
- 2 Cans crushed tomatoes 56 Ounces total
- ½ Teaspoon kosher salt
- ¼ Teaspoon black pepper
- 1½ Cups arborio rice uncooked
- 2 Cups frozen peas thawed
- 2 Cups mozzarella cheese 8 Ounces, freshly shredded
- ¼ Cup parsley fresh chopped or basil
- 1 Cup parmesan cheese freshly grated
Instructions
- Add the ground beef to a Dutch oven or heavy-bottomed pot and cook over a medium-high heat until browned, about 5 to 7 minutes. Remove, drain and set aside.
- Reduce the heat to medium, add the oil to the pan, and then add the onions. Cook for about 5 minutes until translucent, then add the garlic, red pepper flakes, and Italian seasoning and cook for 2 minutes.
- Add the tomato paste into the onion mixture and mix. Add the drained beef and cook for 2 minutes, stirring often.
- Next, add the crushed tomatoes, salt and pepper and reduce to a simmer. Cook for 15 to 20 minutes, stirring occasionally. Once finished, remove 3 cups of the sauce and set it aside.
- Preheat the oven to 375 degrees F. While the sauce is cooking, partially cook the rice.
- Bring 3 cups of water to a boil in a medium saucepan. Add 1½ cups of arborio rice and reduce the heat to low to keep the rice simmering. Stirring occasionally, allow to par-cook for 5 to 7 minutes. Strain and then add the cooked rice to the remaining sauce.
- Next, add the thawed peas, the chopped basil, half the shredded mozzarella and half of the parmesan cheese into the sauce/rice mixture. Combine thoroughly.
- In a 9 x 13-inch baking dish, spread 1½ cups of the reserved sauce on the bottom.
- Add the rice mixture, then top the casserole with the remaining 1½ cups of sauce and the rest of the cheese.
- Bake uncovered for 3 to 40 minutes. Note: If you want to brown the top, change the oven temperature to low broil and finish for 2 minutes.
- Let the riso al forno rest for about 10 minutes before serving garnished with fresh chopped parsley or basil and grated parmesan cheese.
Notes
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.
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.
Nutrition
Calories: 425kcal | Carbohydrates: 28g | Protein: 23g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 547mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 11mg | Calcium: 243mg | Iron: 4mg
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