1 Video | Photo: Baked Risotto Recipe
Ingredients
- Butter, for greasing the pan
Rice:
- 2 cups marinara or tomato-basil sauce
- 1 cup Arborio rice
Bechamel Sauce:
- 3 tablespoons unsalted butter, at room temperature
- 1/4 cup all-purpose flour
- 1 1/4 cups whole milk, at room temperature
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
To Assemble:
- 1/2 cup plus 1/3 cup grated Parmesan
- 4 ounces thinly sliced prosciutto, coarsely chopped
- 1 cup frozen peas, thawed
- 4 large eggs, at room temperature, beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup plain breadcrumbs
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 18 reviews
By karisaphil
Tampa, FL
on May 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After reading all of the reviews, I decided to cook the risotto fully before putting it in the oven to ensure there were no hard pieces of rice. I boiled the rice and tomato sauce together then simmered, filled the empty tomato can w/ water and added little by little, stirred, and tasted until it was cooked risotto. Also, I halved the recipe. I didn't have a spring form pan, so I used an 8x8 glass baking dish and put that into a bigger baking dish filled halfway with hot water. I don't keep butter in the house, so I used olive oil in the beschamel. And honestly, you don't need the prosciutto in this recipe. I baked it for an hour, let it cool, and cut it into triangles. They were so cute and delicious! Especially with a nice squeeze of lemon juice on top (b/c I love acidity! I'll definitely be making this again.
By stewartdbs_5167351
Montclair, NJ
on May 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
First - I don't get how people who make various substitutions and changes than give the recipe a low rating when they didn't actually follow the recipe. One of my pet peeves. Anyway...
I really enjoyed this recipe. Risotto is supposed to be somewhat "el dente", but I found it did need to be cooked just a little more. Next time I'll either add more liquid to the marinara and pre-cook longer or leave it in the oven a little longer. Regardless, I thought it was great. Next time I think I might try using one of the jarred Vodka Sauces.
By cloiac112
on December 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is delicious...but I suggest (as another person also did, to boil your Arborio rice in water before cooking in Marinara to soften. Also keep a close eye on your bechamel. I walked away for second, which I never do but my phone rang. It got a little clumpy and I had to add more milk. The additional milk made the cake a little runny. You have to be exact with the measurements. Since I precooked the rice I may even cut back to 1 1/2 cups of Marinara. I will also bake it longer than 1 hour, didn't seem to be enough time. Maybe 1 1/2 hours...
Read all 18 reviews