Today we’re making riso al forno. This Italian baked rice meal is made with arborio rice and the most tasty meat sauce together with lots of cheese. I hope you enjoy it!
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**** PRINT DISH WITH RECOMMENDATIONS AND PROCEDURES SHOTS ****.
COMPONENTS WITH GRAM QUANTITIES.
For the sauce.
2 tablespoons (28g) olive oil.
1 medium onion – diced.
5 cloves garlic – sliced.
2 or 3 little anchovy fillets – optional.
1/2 teaspoon crushed red pepper flakes – optional.
2 pounds (908g) ground chuck.
3 ounces tomato paste.
2 28-ounce cans plum tomatoes – hand crushed or mixer pulsed.
salt and pepper – to taste.
For the riso al forno.
2 1/2 cups (500g) Arborio rice.
2 cups frozen peas – defrosted (or microwaved for 2 minutes).
2 cups (230g) scamorza – shredded.
1/4 jam-packed cup basil leaves – sliced.
3/4 cup (70g) Pecorino Romano – grated.
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