Rice Ring with Stuffing (Ciambella di Riso Ripiena) Recipe
This traditional Ciambella di Riso Ripiena is a delightful and hearty dish that is perfect for family dinners or special occasions. The ring-shaped rice is packed with layers of savory ingredients like pancetta, zucchini, peas, and a creamy provola cheese filling, all tied together with the rich flavor of saffron and Grana Padano cheese. The outer layer of crisped pancetta and zucchini adds a beautiful decorative touch to this impressive dish, making it as pleasing to the eyes as it is to the taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 500g |
| Saffron | 2 strands |
| Butter | 30g |
| Yellow Onions | 1 |
| Vegetable Broth | 1L |
| Dry White Wine | 200ml |
| Extra Virgin Olive Oil | As needed |
| Salt | As needed |
| Black Pepper | As needed |
| Grana Padano DOP (Grated) | 120g |
| Peas (Frozen or Fresh) | 250g |
| Vegetable Broth (for stuffing) | 3 ladles |
| Pancetta (Thin Sliced) | 160g |
| Zucchini | 400g |
| Provola Cheese (Cubed) | 150g |
| Grana Padano DOP (for stuffing) | 1 tbsp |
| Butter | As needed |
Nutritional Information (per serving, approximately):
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18g |
| Carbohydrates | 50g |
| Fat | 14g |
| Saturated Fat | 6g |
| Fiber | 4g |
| Sodium | 500mg |
Instructions:
1. Prepare the Broth and Peas
- In a large saucepan, pour two tablespoons of extra virgin olive oil and heat for a couple of minutes.
- Optionally, flavor the peas with a slice of pancetta or a bay leaf for added depth. Add two ladles of vegetable broth (or light meat broth as an alternative).
- Cover and simmer gently while you move on to other preparations.
2. Prepare the Zucchini
- Wash and trim the zucchinis. Select two zucchinis that are approximately 200 grams each.
- Use a mandoline slicer to cut them into thin, even slices.
3. Prepare the Risotto
- In a wide saucepan, add two tablespoons of olive oil and the butter. Once the butter has melted, add finely chopped yellow onion.
- SautΓ© until the onions are soft and golden.
- Add the Carnaroli rice to the pan and toast for about two minutes, stirring gently.
- Pour in the white wine (make sure itβs at room temperature), allowing it to evaporate while continuing to stir.
- Once the wine has cooked off, add two ladles of hot vegetable broth. Stir and cook, adding more broth whenever the rice absorbs the liquid.
- Midway through cooking, dissolve the saffron in a ladle of broth and stir it into the rice for color and flavor.
- Continue adding broth and cooking until the rice is al dente and slightly dry in texture.
- Stir in the grated Grana Padano cheese to enrich the risotto. Taste and adjust seasoning with salt and pepper.
4. Prepare the Stuffing Ingredients
- Cut the pancetta into small cubes, and slice the zucchini into thin strips.
- SautΓ© the pancetta in a little olive oil until it crisps up, then add the peas and vegetable broth. Cook for a few minutes to allow the flavors to meld.
- Set the pancetta and peas aside to cool slightly.
- Cube the provola cheese into 2cm pieces and set aside.
5. Assemble the Rice Ring
- Preheat your oven to 180Β°C (160Β°C if using a fan-forced oven). Grease a ring-shaped baking dish or bundt pan with butter, then line it with overlapping slices of grilled zucchini and pancetta, making sure the more colorful, crisp edges of the pancetta are visible on the outside.
- Press the zucchini slices against the walls of the pan in a decorative pattern, ensuring they overlap.
- Fill the pan halfway with the prepared risotto, spreading it evenly and pressing it lightly to form a solid base.
- Create a slight well in the center of the rice to hold the stuffing.
- Fill this well with half of the cooked peas and pancetta mixture. Then top with half of the cubed provola cheese.
- Cover with the remaining risotto, smoothing it out and pressing lightly again.
6. Bake the Ciambella di Riso
- Place the baking dish in the preheated oven and bake for 40-50 minutes (or 30-40 minutes in a fan-forced oven).
- The rice should form a golden, slightly crispy crust around the edges, and the center should be warm and packed with stuffing.
- Once done, remove from the oven and let the rice ring cool for a few minutes. This allows it to firm up and makes it easier to remove from the pan.
7. Serve and Enjoy
- Carefully invert the baking dish onto a serving plate, allowing the ciambella to release from the pan. The zucchini and pancetta will create a beautiful, colorful pattern on the outer surface.
- Allow the dish to rest for a few minutes before slicing and serving. This dish is perfect as a main course for a special dinner or as part of a festive meal.
Tips for the Perfect Ciambella di Riso Ripiena:
- Grilling the zucchini: For added flavor, you can grill the zucchini slices before assembling the dish. This step brings out their natural sweetness and adds a smoky touch.
- Rice selection: Carnaroli rice is ideal for risotto as it absorbs flavors beautifully while maintaining a firm texture. If you can’t find Carnaroli, Arborio rice is a suitable substitute.
- Cheese variety: While provola adds a great creamy texture, feel free to experiment with other cheeses like mozzarella or fontina for different flavor profiles.
- Broth richness: The flavor of the broth is crucial, so opt for a homemade vegetable broth or a high-quality store-bought version for the best results.
Conclusion:
This Ciambella di Riso Ripiena combines the comforting, creamy nature of risotto with the savory goodness of pancetta, peas, and cheese, all wrapped in a ring of crispy zucchini. The layers of flavor and texture make each bite a delicious experience. Serve it as a stunning centerpiece for family gatherings or as a main dish during a special occasion. With this recipe, youβre sure to impress your guests with both the presentation and the taste of this Italian classic.
