Baked rice with ragù and mushrooms is a delicious and succulent idea for lunch born as a recovery recipe. In fact, from Sunday lunch, there was quite a bit of ragù with mushrooms left over, and what better and tastier way to reuse them than by preparing a delicious and rich baked rice? We can prepare it as lunch for a picnic, for a buffet, etc… Like all my recipes, this one can also be customized. We can use tomato purée, raw or cooked, and add sausage, mozzarella, and so on.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 6/8 servings
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 1/2 cups Rice (for timbales)
- 13 oz Ragù
- 1.1 lbs Button Mushrooms
- 3 1/2 oz mixed grated cheese (grana and pecorino)
- to taste Extra virgin olive oil
- to taste Fine salt
- to taste Dry white wine
- to taste Breadcrumbs (also gluten-free)
Preparation
For this recipe, I used Neapolitan ragù and mushrooms left over from Sunday lunch.
1) Prepare the ragù as you are already accustomed to, whether Neapolitan, Bolognese, or another style.
For the mushrooms, you can proceed as follows: clean them, remove wilted parts and soil. Put them in a non-stick pan with a lid (without adding any seasoning), over medium heat, and let them release part of their water. Discard it and repeat this operation once more.
2) Transfer the mushrooms to a plate, while in the pan, sauté a garlic clove in extra virgin olive oil. Return the mushrooms to the pan, let them brown for a few minutes over high heat, stirring often, deglaze with wine and let the alcohol evaporate. Finally, salt, lower the heat, cover, and let cook for about ten minutes.
3) In the meantime, boil water. When it comes to a boil, add the rice, let the water return to a boil, salt it, and cook the rice for only five minutes, then drain it perfectly and put it back in the cooking pot. Add the ragù, the grated table cheese, half a glass of water, the mushrooms with their seasoning, and mix to combine all ingredients with the rice.
4) Preheat the oven to 400°F. Lightly oil the baking dish, sprinkle it with breadcrumbs, pour in the rice mixture, level it, and bake it in the hot oven at mid-height. Let the rice cook for about 20 minutes. At the end of cooking, remove the rice and let it cool slightly.
Notes
The extra idea. If we want to shorten the preparation time of our delicious baked rice, we can use raw rice, however, doubling the amount of sauce and adding a glass of water instead of half, as provided among the ingredients of this recipe.
