Italian Baked Rice (Riso al Forno)

Follow our step-by-step guide on how to make Italian Baked Rice (Riso al Forno).

1. Step 1

   Start by mixing the grated Parmigiano-Reggiano cheese with the dry bread crumbs in a bowl, and set this delightful blend aside for later.

2. Step 2

   Next, heat some olive oil in a Dutch oven over medium heat.

3. Step 3

   Once the oil is shimmering, toss in the sliced onion and sauté it until it becomes tender and translucent, which should take about eight minutes.

4. Step 4

   Now, it’s time to add a burst of flavor! Stir in the tomato purée, vegetable broth, frozen peas, chopped basil, oregano, thyme, minced garlic, black pepper, and red pepper flakes if you’re feeling adventurous.

5. Step 5

   Bring this vibrant mixture to a gentle simmer and let it cook for about five minutes, allowing all those wonderful flavors to meld together.

6. Step 6

   Once your sauce is bubbling away, add the uncooked rice to the pot and give it a good stir to combine everything.

7. Step 7

   Cover the pot and let it simmer, keeping an eye on it and adding a splash of water if needed to prevent sticking.

8. Step 8

   You’ll want to cook it until the rice is tender, which should take around eighteen minutes.

9. Step 9

   While the rice is cooking, preheat your oven to 375°F (190°C) so it’s ready for the final bake.

10. Step 10

    When the rice is perfectly cooked, remove the Dutch oven from the heat and gently fold in the cubed provolone cheese, letting it melt into the warm mixture.

11. Step 11

    Now, sprinkle the reserved bread crumb mixture evenly over the top, creating a deliciously crunchy layer.

12. Step 12

    Carefully transfer the Dutch oven to your preheated oven and bake until the top is bubbly and golden brown, which should take about fifteen minutes.

13. Step 13

    As it bakes, your kitchen will fill with an irresistible aroma that will have everyone eagerly anticipating the meal.

14. Step 14

    Enjoy this comforting dish that’s sure to become a favorite!.