Riso al Forno alla Pizzaiola (Pizza Rice)

In Italian, pizzaiola means in the style of a pizza restaurateur or chef who dedicates their career to making pizza. When a dish is alla pizzaiola, it indicates that it incorporates the flavors of pizza: tomato sauce and stretchy white cheese like mozzarella. For this simple preparation, arborio rice is simmered in a tomato sauce and cooked until just al dente. The mixture is then topped with cheese and baked until the cheese is soft and gooey. The result — a riff on pizza in rice form — is hearty comfort food that’s an easy enough lift for a weeknight.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 6 to 7 fresh basil leaves, torn
• 0.5 to 1 teaspoon crushed red pepper (optional)
• 1.5 cups arborio rice
• 1.5 cups tomato passata or tomato purée
• Salt and pepper
• 6 ounces fresh mozzarella cheese, thinly sliced
• 0.5 cup finely grated Parmigiano-Reggiano

Steps

1. Heat oven to 350 degrees.
2. In a medium saucepan, heat 2 tablespoons of the olive oil over medium. Add the garlic, 3 of the torn basil leaves and the red pepper, if using. Sauté for 2 to 3 minutes, stirring frequently to infuse the flavors and lightly brown the garlic.
3. Add the rice and continue to stir for 3 minutes, just until the rice begins to crackle and toast. Add 1 1/4 cups tomato passata and mix to coat. Add 2 1/2 cups of water, 1 teaspoon salt and 1/2 teaspoon fresh cracked pepper and bring to a boil over medium.
4. When the tomato mixture is boiling, turn down the heat and simmer, covered, for 20 minutes. Lift the lid and mix the rice every 5 minutes or so to prevent it from sticking to the bottom. After 20 minutes, remove it from the heat and stir in an additional 1/4 cup of water and the remaining 1/4 cup passata. (Your rice should look amply moist and creamy; it will continue to absorb more liquid as it bakes.)
5. Grease an 8- or 9-inch baking dish with the remaining oil. Pour the rice mixture into the dish (it will still be very al dente). Press the mozzarella slices into the rice. Sprinkle the grated Parmigiano evenly over the top.
6. Bake for 15 minutes in the middle of the oven. Then, move to the top rack and broil for 2 minutes. Remove from the oven, garnish with remaining basil and serve warm.