Baked Rice with Prosciutto and Cheese
Try this Creamy Baked Rice with Prosciutto and Cheese for the ultimate comfort food. This dish bring together velvety béchamel, savoury prosciutto, and gooey melted cheese, all layered together and baked until perfectly golden.
Ingredients
- 800 ml vegetable broth
- 300 g rice carnaroli or arborio
- 350 g béchamel
- 200 g scamorza or low moisture mozzarella
- 150 g prosciutto cotto cooked ham
- 20 g butter
- 1 tbsp chopped parsley
- a pinch of saffron
- 1 tsp black pepper
- 1 tsp salt
- grated parmesan cheese
- breadcrumbs
Instructions
- Preheat the oven to 180°C or 350°F.
- Bring to a boil a pot filled with vegetable broth. Once it starts to boil, add the rice and cook on low heat for about 15 minutes. Let the rice absorb all the liquid.
- Cube the cheese and prosciutto into small pieces.
- Once the rice is ready - whilst still hot - add the béchamel, butter, saffron, cheese, ham and the chopped parsley. Season with salt and pepper.
- Once everything is mixed, butter a baking dish. I used a glass dish with a volume of 3L. Add the mixed rice to the dish and gently press it down to pack it in. Sprinkle on top a layer of breadcrumbs and grated parmesan.
- Bake the dish on the middle rack of your oven for about 20 minutes until the cheese melts and the top starts having a light golden brown colour.
- Once ready, let it rest for a few minutes and serve warm!
Nutrition
Calories: 653kcal | Carbohydrates: 45g | Protein: 16g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1341mg | Potassium: 197mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1624IU | Vitamin C: 1mg | Calcium: 293mg | Iron: 1mg