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Ingredients
750g Carnaroli rice (3 ¾ cups)
36 oz Tomato Passata
4½ cups Vegetable broth + extra if needed
2 tbsp Butter
1 cup Parmigiano Reggiano (grated) + extra for topping
1 Ib Fresh Mozzarella (crumbled)
4 cloves Garlic
Fresh Basil, Salt & Pepper
Breadcrumbs
Extra Virgin Olive Oil
Heat a generous drizzle of olive oil in a large pan with the garlic. Add the tomato passata, basil, salt, and pepper and let it simmer.
Stir in the rice, then begin adding the broth gradually, cooking for about 15-20 minutes, stirring as the rice absorbs the liquid.
Turn off the heat and mix in the butter and Parmigiano.
Brush a baking dish with olive oil and coat with breadcrumbs.
Add half the rice, mozzarella, Parmigiano, and basil.
Add the remaining rice and finish with breadcrumbs and extra Parmigiano.
Bake at 400°F (200°C) for about 25 minutes, then broil a few minutes to crisp the top.