Riso al Forno: A Delicious Italian Baked Rice Recipe

Riso al Forno, meaning “baked rice” in Italian, is a comforting and versatile dish perfect for any occasion. This recipe transforms humble rice into a flavorful and satisfying meal with endless possibilities for customization. From simple tomato and mozzarella variations to more elaborate versions with meat, vegetables, and cheeses, Riso al Forno is a fantastic way to use leftover ingredients and create a culinary masterpiece. This blog post will guide you through the process of making a classic Riso al Forno, offering tips, variations, and serving suggestions to help you create your own signature baked rice dish.

What is Riso al Forno?

Riso al Forno is a baked rice casserole that is popular throughout Italy, especially in Southern regions. It’s typically made with cooked rice, a sauce (often tomato-based), cheese, and other ingredients like vegetables, meats, or seafood. The dish is assembled in a baking dish and baked until golden brown and bubbly. The beauty of Riso al Forno lies in its adaptability. You can easily tailor the recipe to your taste and dietary preferences, making it a family favorite that can be enjoyed year-round.

Ingredients for a Classic Riso al Forno

Here’s a breakdown of the ingredients needed for a basic, delicious Riso al Forno. Feel free to adjust quantities based on your preferences and the size of your baking dish:

• Rice: 2 cups Arborio rice (or other short-grain rice suitable for risotto. Long grain rice will also work, but the texture will be different).
• Broth: 6 cups chicken or vegetable broth (warmed). The type of broth depends on whether you are adding meat or keeping it vegetarian.
• Tomato Sauce: 2 cups of your favorite tomato sauce. You can use store-bought, or homemade, depending on your time and preference.
• Mozzarella Cheese: 8 ounces fresh mozzarella, cubed or shredded. This provides that gooey, cheesy goodness that is essential to Riso al Forno.
• Parmesan Cheese: 1/2 cup grated Parmesan cheese. Adds a salty, umami flavor and helps create a crispy topping.
• Olive Oil: 2 tablespoons extra virgin olive oil. Used for sautéing and greasing the baking dish.
• Onion: 1 medium onion, finely chopped. Forms the base of the flavor profile.
• Garlic: 2 cloves garlic, minced. Adds a pungent aroma and flavor.
• Basil: 1/4 cup fresh basil leaves, chopped. Provides a fresh, herbal note.
• Salt and Pepper: To taste. Essential for seasoning and enhancing the flavors.

Equipment You’ll Need

• Large pot or Dutch oven.
• 9×13 inch baking dish.
• Cutting board.
• Knife.
• Measuring cups and spoons.
• Spatula or wooden spoon.

Step-by-Step Instructions for Making Riso al Forno

Follow these detailed instructions to create a delicious and satisfying Riso al Forno:

Step 1: Prepare the Rice

While some Riso al Forno recipes call for using leftover cooked rice, this recipe starts with cooking the rice directly in broth, similar to making risotto. This ensures a creamy and flavorful base for the baked dish.

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Toast the Rice: Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly. This helps to develop the rice’s flavor and prevent it from becoming mushy during baking. The rice should become slightly translucent.
3. Add Broth Gradually: Begin adding the warmed chicken or vegetable broth to the rice, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next cup. Continue this process until all the broth has been used and the rice is cooked al dente, about 20-25 minutes. The rice should be creamy but still have a slight bite to it.
4. Stir in Tomato Sauce and Basil: Once the rice is cooked, stir in the tomato sauce and chopped basil. Season with salt and pepper to taste. Mix well to combine.

Step 2: Assemble the Riso al Forno

Now it’s time to layer the ingredients in the baking dish to create the Riso al Forno.

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Grease the Baking Dish: Lightly grease a 9×13 inch baking dish with olive oil. This will prevent the rice from sticking to the bottom of the dish.
3. Layer the Ingredients: Spread half of the rice mixture evenly into the prepared baking dish. Top with half of the mozzarella cheese. Add the remaining rice mixture and spread it evenly over the cheese.
4. Top with Cheese: Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese evenly over the top of the rice.

Step 3: Bake the Riso al Forno

Baking is the final step that brings all the flavors together and creates a golden-brown, bubbly crust.

1. Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
2. Rest: Remove the Riso al Forno from the oven and let it rest for 10-15 minutes before serving. This allows the flavors to meld together and the dish to cool slightly, making it easier to slice and serve.

Tips for Making the Best Riso al Forno

Here are some tips to ensure your Riso al Forno turns out perfectly every time:

• Use Quality Ingredients: The flavor of your Riso al Forno will depend on the quality of the ingredients you use. Opt for fresh, high-quality ingredients whenever possible.
• Don’t Overcook the Rice: Be careful not to overcook the rice, as it will continue to cook in the oven. The rice should be cooked al dente before assembling the dish.
• Use Warm Broth: Using warm broth helps to cook the rice more evenly and prevents it from becoming mushy.
• Adjust Seasoning to Taste: Taste the rice mixture before baking and adjust the seasoning as needed.
• Let it Rest: Allowing the Riso al Forno to rest before serving is crucial for allowing the flavors to meld and the dish to cool slightly.
• Broil for Extra Color: If you want a more golden-brown topping, you can broil the Riso al Forno for the last few minutes of baking, being careful not to burn it.
• Prevent Sticking: Make sure to grease the baking dish well to prevent the rice from sticking. You can also line the dish with parchment paper for easier cleanup.

Variations and Add-Ins for Riso al Forno

The beauty of Riso al Forno is its versatility. Here are some ideas for variations and add-ins to customize your dish:

• Meat: Add cooked ground beef, sausage, prosciutto, or pancetta for a heartier dish. Brown the meat before adding it to the rice mixture.
• Vegetables: Incorporate vegetables like peas, mushrooms, zucchini, bell peppers, or spinach for added flavor and nutrition. Sauté the vegetables before adding them to the rice mixture.
• Cheese: Experiment with different cheeses like provolone, fontina, or ricotta for a unique flavor profile.
• Seafood: Add cooked shrimp, mussels, or clams for a Mediterranean-inspired Riso al Forno.
• Herbs: Use different herbs like oregano, thyme, or parsley to enhance the flavor.
• Spices: Add a pinch of red pepper flakes for a little heat, or a dash of nutmeg for a warm, comforting flavor.
• Pesto: Swirl a spoonful of pesto into the rice mixture before baking for a burst of fresh flavor.
• Leftovers: Riso al Forno is a great way to use up leftover cooked chicken, vegetables, or pasta sauce.
• Ragu: A meat based ragu sauce added into the rice before baking makes a rich and filling main course.

Some specific variation ideas:

• Riso al Forno alla Napoletana: This version typically includes meatballs, sausage, hard-boiled eggs, and provolone cheese.
• Riso al Forno with Mushrooms: Sautéed mushrooms, garlic, and herbs are added to the rice for a flavorful vegetarian option.
• Riso al Forno with Seafood: Shrimp, mussels, and clams are incorporated into the rice with a tomato-based sauce.
• Riso al Forno with Spinach and Ricotta: Fresh spinach and ricotta cheese are added to the rice for a creamy and healthy dish.

Serving Suggestions

Riso al Forno can be served as a main course or as a side dish. Here are some serving suggestions:

• Main Course: Serve Riso al Forno with a side salad and some crusty bread for a complete meal.
• Side Dish: Serve Riso al Forno alongside grilled chicken, fish, or vegetables.
• Appetizer: Cut the Riso al Forno into small squares and serve as an appetizer.
• Potluck Dish: Riso al Forno is a great dish to bring to potlucks or parties, as it can be made ahead of time and is easily transported.
• Reheating: Riso al Forno can be reheated in the oven or microwave. Add a splash of broth or water to prevent it from drying out.
• Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with Riso al Forno. For a red wine option, choose a light-bodied wine like Chianti.

Make-Ahead Instructions

Riso al Forno is a great dish to make ahead of time. You can prepare the rice mixture and assemble the dish up to 24 hours in advance. Store it in the refrigerator, covered, until ready to bake. When ready to bake, add an extra 10-15 minutes to the baking time to ensure it is heated through.

Storage Instructions

Leftover Riso al Forno can be stored in the refrigerator for up to 3 days. Store it in an airtight container to prevent it from drying out. Reheat in the oven or microwave until heated through.

Nutritional Information (Approximate)

The nutritional information for Riso al Forno will vary depending on the ingredients used. Here is an approximate breakdown for a serving of the basic recipe:

• Calories: 400-500
• Protein: 15-20g
• Fat: 20-25g
• Carbohydrates: 40-50g

These values are estimates and may vary based on specific ingredients and portion sizes.

Conclusion

Riso al Forno is a delicious, versatile, and comforting dish that is perfect for any occasion. With its customizable ingredients and easy-to-follow instructions, you can create a Riso al Forno that is tailored to your taste and dietary preferences. Whether you’re using up leftover ingredients or creating a special meal for family and friends, Riso al Forno is sure to be a crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of Italy with this classic baked rice recipe. Buon appetito!

Recipe Card

Riso al Forno (Italian Baked Rice)

Prep Time: 20 minutes

Cook Time: 30 minutes

Rest Time: 10 minutes

Total Time: 60 minutes

Servings: 6-8

Ingredients:

• 2 cups Arborio rice
• 6 cups chicken or vegetable broth, warmed
• 2 cups tomato sauce
• 8 ounces fresh mozzarella, cubed or shredded
• 1/2 cup grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. Add Arborio rice and toast for 2-3 minutes, stirring constantly.
4. Gradually add warmed broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next cup. Continue until all broth is used and rice is cooked al dente, about 20-25 minutes.
5. Stir in tomato sauce and basil. Season with salt and pepper to taste.
6. Spread half of the rice mixture into the prepared baking dish. Top with half of the mozzarella cheese. Add the remaining rice mixture and spread evenly.
7. Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top.
8. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
9. Let rest for 10-15 minutes before serving.

Notes:

• Add cooked meat, vegetables, or seafood for variations.
• Make ahead and store in the refrigerator for up to 24 hours before baking.