Risotto Pie
Carnaroli rice is used to make this risotto pie filled with ham, mozzarella and Parmigiano Reggiano cheese, an interpretation on the classic rice ball (arancino) of Sicily.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup minced leeks or shallots
- 2 cups Carnaroli rice
- 1/2 cup white wine
- 2 1/2 to 3 cups hot chicken broth
- 2 large eggs
- 3/4 cups grated Parmigiano Reggiano cheese
- salt and pepper to taste
- 8 slices ham, cut into 1/4" thick slices
- 2 cups chopped mozzarella cheese
- 1 cup fresh or frozen peas (optional)
- Tomato sauce for serving
Directions
- Butter a 9-inch springform pan and dust it with dry breadcrumbs. Set aside.
- Preheat oven to 375F
- Heat the oil and butter in a heavy-duty 2-quart saucepan. Add the leeks or shallots and cook over medium heat until they soften. Stir in the rice and cook for about 3 minutes; do not let the rice brown. Raise the heat to medium high and pour in the wine; allow most of it to evaporate.
- Add 2 cups of the broth and stir well. Lower the heat, cover and cook the rice until it is al dente; if the pan seems dry, add additional broth. Allow the rice to absorb all the liquid.
- Transfer the rice to a large bowl and let it cool for 20 minutes. Add the eggs, grated cheese and salt and pepper. Add peas if using. Place half the rice in the bottom of the springform pan. Layer the ham slices over the rice. Sprinkle the cheese evenly over the ham. Spread the remaining rice mixture over the cheese.
- Bake 35 to 40 minutes uncovered or until pie is set. Cool slightly before cutting into wedges. Serve with tomato sauce on the side if desired.
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