Pan-Fried Rice Casserole (Sformato di Riso in Padella)
Category: Main Dishes
Serves: 4
This Pan-Fried Rice Casserole is a delightful and creamy Italian dish that’s sure to impress. A rich combination of Carnaroli rice, melted Fontina cheese, savory prosciutto, and Parmesan creates a dish full of flavor and comfort. Perfect for a cozy family meal, this recipe combines a mix of classic Italian ingredients in a simple yet satisfying way.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 350g |
| Vegetable broth | 900g |
| Tomato sauce | 250g |
| Parmigiano Reggiano DOP | 150g |
| Butter | 20g |
| Fontina cheese | 110g |
| Cooked ham (prosciutto cotto) | 150g |
| Extra virgin olive oil | 25g |
| Salt | to taste |
| Black pepper | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~18g |
| Carbohydrates | ~50g |
| Fat | ~18g |
| Fiber | ~2g |
| Sodium | ~900mg |
Instructions
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Prepare the ingredients: Start by slicing the Fontina cheese into thin slices, removing the rind. Set aside. Cut the cooked ham (prosciutto cotto) into small pieces.
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Cook the rice: In a large, deep skillet, heat a little bit of olive oil over medium heat. Add the Carnaroli rice, stir for a minute, and season with a pinch of salt. Add the tomato sauce and vegetable broth to the rice. Stir the mixture, then bring it to a simmer.
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Let the rice cook, stirring frequently, for about 17 minutes. The cooking time can vary depending on the rice quality, but Carnaroli rice typically takes about 15-18 minutes.
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The rice should absorb most of the liquid by the end of cooking, but it should still be somewhat moist. Once done, remove the skillet from the heat and allow the rice to rest for 2 minutes.
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Make the risotto creamy: After the resting time, it’s time to make the rice creamy. Add the grated Parmigiano Reggiano, butter, a pinch of salt, and a tablespoon of olive oil. Stir vigorously to combine, making sure all the ingredients are well incorporated.
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Let the rice cool: Allow the mixture to cool in a bowl for about 5-10 minutes. This step helps the rice firm up a bit, making it easier to handle when assembling the casserole.
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Assemble the casserole: While the rice is cooling, prepare a 22 cm base diameter, 28 cm surface diameter non-stick pan. Drizzle a little olive oil in the pan.
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Take the cooled rice and spread half of it evenly in the bottom of the pan. Place the Fontina cheese slices at the center of the rice, followed by a layer of the cooked ham.
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Cover the cheese and ham with the remaining rice, pressing it down gently to create a compact layer.
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Pan-fry the casserole: Turn the heat to medium and cook the rice casserole for about 7 minutes. You want the bottom to get a nice golden crust.
- While cooking, lightly oil a lid that you’ll use to flip the casserole later. Once the bottom is golden, carefully place the lid on the skillet.
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Flip the casserole: After 7 minutes, carefully flip the casserole onto the lid. Then, gently slide it back into the pan, cooked side up. Continue cooking for an additional 5-7 minutes to crisp up the other side.
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Serve: Once both sides are golden and crispy, remove from the heat. Let the casserole rest for a minute before slicing it into wedges. Serve hot, garnished with fresh herbs or a sprinkle of extra Parmigiano if desired.
Enjoy this savory, cheesy, and comforting Pan-Fried Rice Casserole as a satisfying main dish. Whether you’re serving it for a family dinner or a special occasion, this Italian-inspired meal is sure to delight!
