Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Show:
Giada at Home
Episode:
Nonna Luna's Recipe Diary: Chapter 2
Baked Risotto
Getting reviews...
- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 1 hr 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 374
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 136 mg
- Sodium
- 976 mg
- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 1 hr 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 374
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 136 mg
- Sodium
- 976 mg
Ingredients
Rice:
Bechamel Sauce:
To Assemble:
Directions
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with foil.
- For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool.
- For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt and nutmeg.
- For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan, prosciutto and peas in a medium bowl. Slowly mix in the eggs, salt and pepper.
- Pour the mixture into the prepared springform pan and cover with foil. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the springform pan. Bake for 1 hour.
- Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs. Broil just enough to melt the cheese and create a crispy crust, about 2 minutes. Cool for 15 minutes. Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve.
