Baked Rice

Rice bound by a meaty tomato sauce and seared meat, topped with a gratin crust. When sliced, the melted mozzarella stretches and the rice remains perfectly structured.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1241
• Protein: 61 g
• Carbs: 98 g
• Fat: 66 g

Ingredients

• 400 g White rice ( raw )
• 800 g Round tomato ( crushed )
• 300 g Sausage meat ( crumbled )
• 200 g Ground beef 15% fat ( fresh )
• 250 g Buffalo milk mozzarella ("di bufala") ( diced )
• 100 g Parmesan cheese ( grated )
• 150 g Green peas ( shelled )
• 2 piece Egg ( beaten )
• 1 piece Onion ( chopped )
• 2 piece Garlic ( pressed )
• 100 ml Dry white wine ( for deglazing )
• 3 tbsp Extra virgin olive oil
• 1 piece Basil ( chopped bunch )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 L Chicken broth ( hot )

Instructions

1. Prepare the ragù

   In a pan with oil, brown the sausage meat and beef. Add chopped onion and garlic. Deglaze with white wine, then stir in crushed tomatoes. Simmer for 20 minutes until the sauce coats the spoon.

2. Cook the rice

   Drop the rice into boiling stock. Remove it 3 minutes before the usual time. The grain must remain firm at the core as it will absorb the sauce juices in the oven.

3. Bind the mixture

   Mix the drained rice with the sauce, peas, beaten eggs, and half the parmesan. Stir vigorously so the starch binds everything together.

4. Assembly

   In an oven dish, lay half the rice. Spread diced mozzarella and chopped basil. Cover with the remaining rice and press down with the back of a spoon.

5. Baking

   Sprinkle the rest of the parmesan. Bake at 200°C. The crust should be golden and crispy, and the sauce should bubble at the edges of the dish.

Chef's tips

• Do not overcook the rice in water; it must remain very firm as it finishes cooking in the tomato juices in the oven.
• Let the dish rest for 10 minutes out of the oven before slicing; the portions will be much cleaner.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C covered with foil to prevent the rice from drying out.