Ring-shaped Risotto Casserole

I have a small selection of risotto recipes on expatcucina…Don’t ask me why. In fact I do love risotto.

I think among what I have been posting here, my favorite one is the Speck and Goat Cheese Brown Risotto.

risotto

The recipe I am sharing with you today involves risotto, but it’s not a risotto per say. it is baked which is why I called it Risotto Casserole…Makes sense?

I served it during my Easter brunch and people whipped if off  in no time.

Here is how you make it!

Ingredients:

  • 250 gr rice for risotto
  • 15 g butter
  • 1/2 small yellow onion
  • 1 package of zafferano powder
  • 100 ml white dry wine
  • 1 tbsp extra virgin olive oil
  • vegetable broth, salt, pepper
  • 1/3 cup grated Parmesan cheese
  • 100 gr. bacon
  • 1 big zucchini
  • 70 gr mozzarella cheese (not the fresh kind) or scamorza cheese

In a saucepan saute’ the onion with the olive oil until it gets soft

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chop up 1 slice of bacon and add that to the pan, cook until crispy

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add the rice and stir a few minutes

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Add the wine. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. When the rice is almost cooked, add the package of zafferano powder and stir.

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Remove your risotto from the heat and add the butter and a few table spoons of Parmesan cheese.

Slice up the zucchini and grill them on a hot pan. Set aside

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Grease a ring-shaped baking pan,

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then lay one slice of bacon and one slice of zucchini until the all pan is covered

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Pour in half of the risotto then add one layer of mozzarella or scamorza cheese

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and cover it with the remaining half of risotto. Sprickle the top with grated Parmesan cheese

Bake at 180 C for about 30 min. Let it set for about 20 min before serving it.

ring

Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.