RISOTTO AL FORNO
Steps:
- Directions: 1) The heart of this dish is the tomato sauce so we begin with a heated large saucepot with a medium flame. Open your containers of crushed tomatoes before you continue. Pour in the virgin olive oil into the heated saucepot and sprinkle a dash of salt. Crush the garlic with the side of your chopping knife and add to heated oil (do not mince or dice the garlic; leave as larger pieces). Make sure you avoid browning the garlic by stirring constantly. Add the 4 containers of crushed tomatoes and stir. Stir occasionally and when the sauce begins to first boil, lower to simmer and add the salt and basil leaves. Let simmer for at least 30 minutes stirring often. 2) Preheat oven to 350 degrees. Next comes the risotto. In a large covered pan, sauté the chopped onion in heated pan and olive oil using medium flame. Add the salt to the onion. Sauté until onions are softened and glistening. Add the rice and chicken broth. Stir well and turn heat to simmer. Rice is done when water is absorbed, usually 25 minutes. 3) On your counter, place a deep casserole baking dish so you can mix all the final ingredients with ease. Add the cooked risotto sauce until well blended and well coated in red sauce. Reserve some sauce for the top layer. And now the crowning ingredient: our shredded mozzarella cheese! Stir in 3 cups of the shredded mozzarella cheese until evenly distributed. Flatten the mixture to a smooth top. Sprinkle the remaining 1 cup of shredded mozzarella cheese as a top layer. Ladle tomato sauce sparingly as your last layer. Bake in oven for 40 minutes. Let stand for 5 minutes. And then serve in squares using a spatula. Enjoy!
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Ma Ria.
[email protected]This recipe is a waste of time and ingredients. Don't bother.
Sultanur Rahman
[email protected]I'm not sure what went wrong, but my risotto turned out like a brick.
Brenda Akoth
[email protected]This recipe was way too complicated. I ended up giving up and ordering pizza.
Shimul Hossan
[email protected]I followed the recipe exactly, but my risotto turned out too mushy.
naeem baloch
[email protected]The risotto was a bit bland, but the crispy cheese topping saved it.
Resham Shakeel
[email protected]This risotto was a bit too cheesy for my taste, but my husband loved it.
rafy Usama
[email protected]This is a delicious and elegant dish that's perfect for a special occasion.
Khezar
[email protected]I'm not a great cook, but this recipe was easy to follow and turned out great. My family loved it!
Isbela Washington
[email protected]This recipe is a keeper! It's easy to make and always turns out delicious.
Patience Egwuaba
[email protected]This is the best risotto I've ever had. It's so creamy and flavorful, and the crispy cheese topping is to die for.
Shafik Ali
[email protected]I love this recipe because it's so versatile. I can add different vegetables, meats, or cheeses to change up the flavor.
tee36044
[email protected]This risotto is so creamy and flavorful. The crispy cheese topping is the perfect finishing touch.
Thabo Kebadiretse
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. It's the perfect dish for a special occasion.
Indika Dilindika
[email protected]This is my new favorite risotto recipe! It's so simple to make, and it always turns out perfectly.
Hugh Hagler
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. It was so creamy and flavorful, and the crispy cheese topping was the perfect touch.
The Quin TV
[email protected]This dish was a hit at my dinner party! Everyone raved about the flavor and texture. The crispy cheese crust was especially popular.
Martina Speirs
[email protected]My family loved this risotto al forno! It was creamy, cheesy, and flavorful. The rice was cooked perfectly, and the crispy cheese topping was the perfect finishing touch.