Riso Al Forno Italian Baked Rice Recipes

Steps:

• Heat the olive oil in a skillet over medium heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.
• Meanwhile, place the rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove the bay leaves from the sauce, and mix in the half-cooked rice. Stir in the basil, mint, eggs, and mozzarella cheese; season with salt and pepper. Transfer to a greased baking dish. Sprinkle Parmesan cheese over the top.
• Bake for 40 minutes in the preheated oven, or until the rice is tender, and the liquid has been absorbed.

Steps:

• Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
• Heat olive oil in a Dutch oven over medium heat. Add onion and saute until tender and translucent, about 8 minutes. Add passata, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice; mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
• While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
• Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
• Bake in the preheated oven until bubbly and browned on top, about 15 minutes.