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Risotto al Forno -- Baked Rice





1/2 cup butter
1 sm. onion, chopped
1 cup Italian sausage, skinned and chopped
1 cup peas, fresh or
1/4 cup chopped mushrooms
2 cups beef stock or
2 cups rice
4-1/2 cup water
3/4 cup parmesan cheese, grated


Melt butter in a large oven proof casserole, add the onion and saute until translucent and golden, about 5 minutes. Add the peas, mushrooms and beef stock, salt and pepper. Simmer gently, covered for about 15-20 minutes.

Cook the rice, in another pan, in the 4½ cups of water for only 5-7 minutes. Drain. Add to the sausage, vegetable mixture, along with the parmesan cheese and the remaining butter. Bake in a hot preheated oven at 400°F, uncovered, for about 20-30 or until a light brown crust forms on the rice. Serve hot.

Author's Comments

This is typically Northern Italian, where rice is eaten more often than pasta. This is a one dish meal, with the sausage, rice and cheese. Serving a small salad with this dish makes for a quick meal. My mother’s family, from Naples, made this dish as a fast lunch or for a late Sunday breakfast after Mass. We now call it Brunch!

From my cookbook, The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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