Riso Al Forno Italian Baked Rice Recipes

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ARROZ AL HORNO (BAKED RICE)



Arroz al horno (baked rice) image

Combine pork belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling, it feeds eight with little effort and is perfect for a cold night

Provided by Diana Henry

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 15

2 tbsp extra virgin olive oil , plus extra to serve
800g thick pork belly pork slices (about 8-10 slices), halved
150g black pudding , roughly chopped
100g chunky bacon lardons
1 onion , finely chopped
2 red peppers , halved, deseeded and sliced
1 plum tomato , chopped
8 garlic cloves , roughly chopped
4 tsp smoked paprika
¼-½ tsp dried chilli flakes
½ x 400g can white beans , drained (you can use haricot, butter beans or cannellini)
1.2l chicken stock
6 thyme or rosemary sprigs
375g paella rice
1 lemon , juiced (optional)

Steps:

  • Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.
  • Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it's not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.
  • Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

Nutrition Facts : Calories 563 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium

RISO AL FORNO (ITALIAN BAKED RICE)



Riso al Forno (Italian Baked Rice) image

Rice, cheese, and tomato sauce bake to make a delicious dinner. This versatile dish will make everyone happy. Leftovers make excellent arancini.

Provided by Buckwheat Queen

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

¾ cup grated Parmigiano-Reggiano cheese
½ cup dry bread crumbs
3 tablespoons olive oil
1 yellow onion, sliced
1 (23 ounce) jar tomato puree (passata)
1 cup low-sodium vegetable broth
1 cup frozen peas
¼ cup chopped fresh basil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 clove garlic, minced
1 teaspoon coarsely ground black pepper
½ teaspoon red pepper flakes
1 ¼ cups uncooked short-grain white rice
water as needed
1 cup cubed provolone cheese

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.

Nutrition Facts : Calories 443 calories, Carbohydrate 57.6 g, Cholesterol 24 mg, Fat 16.7 g, Fiber 5.8 g, Protein 17 g, SaturatedFat 6.7 g, Sodium 909.1 mg, Sugar 8.6 g

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Top Asked Questions

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You par-cook Arborio rice and dress it with olive oil and grated cheese. Then you stew together garlic, onions, bell peppers, eggplants and tomatoes and season them with basil, some red pepper flakes, salted capers and cured black olives.
What is a Thermomix baked risotto?
Baked Risotto is a recipe that almost everybody cooks at least once in their Thermomix, and while the quick chuck-it-all-in versions are delicious, baking it in the oven gives the most traditional end product. This baked risotto bursts with flavour from the pesto stirred through on serving.
How to cook arancini risotto with skinnymixer?
Some Skinnymixers like to double batch, to ensure they have leftovers for Arancini. Tips: The pan that you cook the risotto in makes a big difference to cooking time. If you use a ceramic or glass dish in the oven, it could take an additional 30 minutes. It is best to cook this chicken & mushroom risotto in a metal pan with a lid.

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