<\/p>\n
So, what are you waiting for? Get ready and try my:<\/p>\n
Oven Baked Tomato Risotto<\/h1>\nIngredients for 4 people<\/h2>\n\n- 375g Carnaroli rice<\/li>\n
- 400g Country Basil Tomato Sauce<\/a><\/li>\n
- 250g Mozzarella<\/li>\n
- 150g Grated Parmesan<\/li>\n
- 1 Onion<\/li>\n
- Parsley, as needed<\/li>\n
- Extra Virgin Olive Oil “Il Vero”<\/a><\/li>\n
- Salt and Pepper, as needed<\/li>\n<\/ul>\n
![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/05\/OvenBakedRisotto1.jpg\")
<\/a>Ingredients<\/figcaption><\/figure>\nChop the parsley leaves by hand and dice the mozzarella in 0.5cm cubes.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/05\/OvenBakedRisotto4.jpg\")
<\/a>Dice mozzarella and chop parsley<\/figcaption><\/figure>\nPlace the cubes in a strainer and let the serum of the cheese to drain slowly, for around\u00a0one hour.<\/p>\n
In the meanwhile, prepare the tomato sauce.<\/p>\n
Slice the onion finely.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/05\/OvenBakedRisotto2.jpg\")
<\/a>Slice the onion finely<\/figcaption><\/figure>\nHow to make the sauce:<\/h5>\n
If you are making your own tomato sauce, warm up a little bit of Extra Virgin Olive Oil “Il Vero”<\/a> in a pot and fry the onion on a low heat for 5 minutes, until soft. Pour the tomato sauce<\/a> into\u00a0the pot and add 100cl of water. Adjust of salt and let it cook for 40 minutes. Have a look from time to time and add further water if the sauce becomes too thick.<\/p>\n<\/figure>\nThen, add the rice in the boiling tomato sauce, and cook it for the time recommended on the pack (usually 15-18 minutes).<\/p>\n
If you prefer to use our\u00a0Country Basil Tomato Sauce<\/a>\u00a0simply, heat the sauce slowly in a saucepan and mix with the rice.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/05\/OvenBakedRisotto3.jpg\")
<\/a>Add the rice in the boiling tomato sauce<\/figcaption><\/figure>\nStir frequently, to avoid the rice to stick on the bottom of the pot. Add a glass of water if it becomes too dry. Turn off the cooker 2-3minutes in advance. Then, add 2 thirds of the mozzarella cubes, 2 thirds of the grated parmesan, and a few parsley leaves, chopped by hand. Adjust of pepper and mix well.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/05\/OvenBakedRisotto5.png\")
<\/a>Add parmesan, parsley and mozzarella cubes<\/figcaption><\/figure>\nPour the rice mixture into a baking tin.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/05\/OvenBakedRisotto6.jpg\")
<\/a>Pour the rice mixture into a baking tin<\/figcaption><\/figure>\nSprinkle with the remaining mozzarella cubes and grated parmesan. Add also some chopped parsley.<\/p>\n![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/05\/OvenBakedRisotto7.jpg\")
<\/a>Sprinkle with parmesan<\/figcaption><\/figure>\nBake in the oven at 220\u00b0C for around 15-20, until the crust, becomes golden.<\/p>\n
Let the rice rest for 5 minutes, decorate with a couple of mozzarella cubes and leaves of parsley on top, and then serve…<\/p>\n
- \n
- 375g Carnaroli rice<\/li>\n
- 400g Country Basil Tomato Sauce<\/a><\/li>\n
- 250g Mozzarella<\/li>\n
- 150g Grated Parmesan<\/li>\n
- 1 Onion<\/li>\n
- Parsley, as needed<\/li>\n
- Extra Virgin Olive Oil “Il Vero”<\/a><\/li>\n
- Salt and Pepper, as needed<\/li>\n<\/ul>\n
<\/a>Ingredients<\/figcaption><\/figure>\n Chop the parsley leaves by hand and dice the mozzarella in 0.5cm cubes.<\/p>\n
<\/a>Dice mozzarella and chop parsley<\/figcaption><\/figure>\n Place the cubes in a strainer and let the serum of the cheese to drain slowly, for around\u00a0one hour.<\/p>\n
In the meanwhile, prepare the tomato sauce.<\/p>\n
Slice the onion finely.<\/p>\n
<\/a>Slice the onion finely<\/figcaption><\/figure>\n How to make the sauce:<\/h5>\n
If you are making your own tomato sauce, warm up a little bit of Extra Virgin Olive Oil “Il Vero”<\/a> in a pot and fry the onion on a low heat for 5 minutes, until soft. Pour the tomato sauce<\/a> into\u00a0the pot and add 100cl of water. Adjust of salt and let it cook for 40 minutes. Have a look from time to time and add further water if the sauce becomes too thick.<\/p>\n
<\/figure>\n Then, add the rice in the boiling tomato sauce, and cook it for the time recommended on the pack (usually 15-18 minutes).<\/p>\n
If you prefer to use our\u00a0Country Basil Tomato Sauce<\/a>\u00a0simply, heat the sauce slowly in a saucepan and mix with the rice.<\/p>\n
<\/a>Add the rice in the boiling tomato sauce<\/figcaption><\/figure>\n Stir frequently, to avoid the rice to stick on the bottom of the pot. Add a glass of water if it becomes too dry. Turn off the cooker 2-3minutes in advance. Then, add 2 thirds of the mozzarella cubes, 2 thirds of the grated parmesan, and a few parsley leaves, chopped by hand. Adjust of pepper and mix well.<\/p>\n
<\/a>Add parmesan, parsley and mozzarella cubes<\/figcaption><\/figure>\n Pour the rice mixture into a baking tin.<\/p>\n
<\/a>Pour the rice mixture into a baking tin<\/figcaption><\/figure>\n Sprinkle with the remaining mozzarella cubes and grated parmesan. Add also some chopped parsley.<\/p>\n
<\/a>Sprinkle with parmesan<\/figcaption><\/figure>\n Bake in the oven at 220\u00b0C for around 15-20, until the crust, becomes golden.<\/p>\n
Let the rice rest for 5 minutes, decorate with a couple of mozzarella cubes and leaves of parsley on top, and then serve…<\/p>\n
![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2018\/05\/OvenBakedRisottoFinal1.jpg\")
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