Sautéed Rice (Riso Saltato)
3 tbsp – 45g evoo
1 cup – 150g onion
1 3/4 cup – 400g peeled tomato
1 fresh chilli pepper
1 cup – 225g rice (carnaroli or arborio)
3/4 cup – 75g parmesan cheese (grated)
2 cups – 220g mozzarella cheese
Put the water in a saucepan to boil, seasoning with salt in moderation. When the water boils, cook the rice leaving it al dente to finish cooking in the oven. Drain and cool.
In the meantime, add the oil and chopped onions in a pan, and let the onion brown for a few minutes.
Add the tomato, salt, sliced chilli pepper and black pepper, and cook over low heat for about 40 minutes until the sauce is thick. Remove from the heat, let cool and then add the fresh basil, grated Parmesan cheese and diced mozzarella.
Add the rice stirring carefully, and pour it into a baking sheet taking care to press well on the surface. Sprinkle with plenty of grated Parmesan cheese and cook for 20 minutes at 428°F – 220°C, or until it forms a nice crust on the surface.