The Rice, Radicchio, and Provolone Casserole can certainly be considered a main dish, given the richness of its ingredients. However, sometimes by reducing the amounts and the size of the molds, I serve it as a first course, drizzling melted cheese over each one… try it to believe it… really delicious.
For this recipe, I used non-stick UPKOCH molds with removable bottoms
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups Venere rice
- 4 tablespoons extra virgin olive oil
- 1 glass white wine
- 6 1/3 oz red radicchio
- 1 onion
- 2 3/4 oz grated Parmesan cheese
- 3 1/2 oz sharp provolone cheese
- 2 eggs
- to taste breadcrumbs
Tools
- Pan non-stick
- 4 Molds 4 inches in diameter
Preparation
First of all, organize your workspace with all the ingredients already measured out, so everything is at your fingertips.
In a non-stick pan, sauté the sliced onion, and shortly after, add the tougher parts of the radicchio, after cleaning and washing it, so it softens well.
Then add the rest of the radicchio, but only after deglazing the mixture with a glass of white wine.
Once all the liquid has evaporated, add the rice and let it toast for a few minutes, then add half a liter (about 2 cups) of hot water to start the actual cooking.
Prepare another half liter (about 2 cups) of boiling water and keep it handy because as the risotto dries, you’ll need to add more liquid.
Cook the rice, but remember to leave it al dente, as it will continue cooking in the oven.
Turn off the heat, and once it cools a bit, adjust the salt, add the Parmesan, the eggs, and mix all the ingredients well.
Turn on the oven and preheat it to 392°F (200°C).
Oil the molds and dust them with breadcrumbs, then fill them only halfway with the risotto and level it out.
Add pieces of sharp provolone, cover with more risotto, and remember to sprinkle the top with breadcrumbs and a drizzle of extra virgin olive oil.
Bake for 30 minutes, but not longer, otherwise the rice will overcook.
Serve your Rice, Radicchio, and Provolone Casserole hot, so that when you eat it, the provolone is gooey.
Tip: I usually never cook just for two, so I can freeze extra portions and have them ready when needed.
If you like rice-based first courses, don’t miss: Tomato Seafood Risotto
Did you enjoy my Rice, Radicchio, and Provolone Casserole recipe? Follow me on Facebook to not miss any updates!!
