Riso al Forno

Ingredients

• Arborio rice (1 cup)
• Water (4 cups)
• Salt (1 teaspoon (for boiling))
• Black pepper (1/2 teaspoon)
• Fresh basil leaves (1/4 cup, chopped (plus extra for garnish))
• Mozzarella cheese (2 cups, shredded (divided))
• Tomato sauce (2 cups)
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Olive oil (2 tablespoons)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the Arborio rice. Cook until al dente, about 15 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
4. Pour in the tomato sauce, stirring to combine. Allow it to simmer for an additional 5 minutes to meld the flavors.
5. In a mixing bowl, combine the cooked rice, the tomato sauce mixture, half of the shredded mozzarella, chopped basil, and freshly ground black pepper. Stir until everything is well incorporated.
6. Transfer the rice mixture into a greased baking dish, spreading it evenly. Top with the remaining shredded mozzarella.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
8. Remove from the oven and let cool for a few minutes before serving. Garnish with extra basil if desired.