Baked Risotto Parm

Baked Risotto Parmigiana

I got this from Gerald Siracusa on YouTube, great dish, not a favorite but definitely breaks up the normal baked/Italian dishes.

INGREDIENTS

• 1 cup Italian arborio rice
• 3 cups chicken or vegetable stock
• 1 24-ounce can crushed tomatoes
• 1/2 pound fresh or sliced mozzarella
• 1/2 cup grated parmigiana cheese
• 1/4 cup fresh basil
• 3/4 teaspoon kosher salt
• 1 teaspoon ground black pepper
• bread crumbs
• fresh basil
• 1/4 cup extra virgin olive oil
• 1 tablespoon butter
• 3 whole cloves fresh garlic

METHOD

1. In a wide pan, add olive oil and garlic, heat slowly till fragrant but not hot.
2. Add tomato crushed tomatoes.
3. Add salt, pepper, fresh basil (torn) and mix together well, cook at least 5 minutes.
4. Add in one cup of Arborio rice and stir well. Continue stirring for at least 20 minutes.
5. Add in vegetable stock as needed, continuously stirring
6. Add in tablespoon of butter and 1/4 cup grated cheese once the risotto is cooked.
7. Continue to stir until the rice is thick and not wet.
8. Put a light coat of olive oil on the bottom of the baking dish, coat with bread crumbs
9. Layer in half the risotto, add fresh chopped basil.
10. Add grated cheese on top along with fresh mozzarella
11. Add the final layer of risotto on top.
12. Add more grated cheese and bread crumbs.
13. Set oven to 400F and cook at least 30 minutes until the top is browned.
14. Allow to rest 15-20 minutes, cut and serve.

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