Steps

• Put a pot with plenty of salted water on the stove to cook the rice.

  Peel the onion and chop it finely.

  Cut the mozzarella into pieces and let it drain in a colander in the fridge.

  In a pan, slightly stew the onion with a drizzle of oil, add the tomato puree, salt, add a dash of pepper, cover with a lid and cook over high heat without letting it thicken too much.

  Cook the rice in boiling water for about 15 minutes (the exact cooking time will be indicated on the rice package, cook it 3 minutes less), at the end of cooking drain it and pour it into a large bowl, add the sauce, adjust the salt (without exaggerating, we still have to add the parmesan) and add a dash of pepper, mix.

  Add the butter in pieces, stir to melt and combine, also add the parmesan (you can also add some torn basil).

  Preheat the oven to 392°F.

• Butter and coat with breadcrumbs a 22/24 cm springform pan, pour half of the rice, cover with the pieces of mozzarella, and complete with the remaining rice, level the surface, sprinkle with breadcrumbs and put some small knobs of butter here and there.

  Bake at 392°F for about 20 minutes, the surface should lightly brown.

  Remove the rice from the oven and let it rest for 5 minutes before serving.

  

• Baked rice alla pizzaiola is ready to be enjoyed… Bon appétit!

  Also try the white baked rice, find the recipe HERE 😉