Giada De Laurentiis' Miracle Rice

By Food Network · 120 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C). Butter a 10-inch nonstick ring mold very well up to the top, coat the inside with breadcrumbs and tap out the excess.
2. Bring the chicken broth, salt and 1 cup water to a boil in a medium saucepan over high heat. Add the rice and cook, stirring often, until the liquid is absorbed, the rice is just under al dente and creamy, about 10 minutes.
3. Put the mozzarella, Taleggio, Parmesan and garlic in a large bowl. Add the hot rice and stir with a rubber spatula until the cheeses melt. Add the cream to moisten, then fold in the pepper, scallions and lemon juice.
4. Press the rice mixture firmly into the prepared mold, set it on a rimmed baking sheet and bake until lightly browned on top and bubbly, about 25 minutes.
5. For the sauce, combine the tomato puree, mascarpone, salt, basil and Parmesan rind in a medium skillet. Bring to a simmer over medium heat, then simmer, stirring often, for about 15 minutes. Keep warm.
6. For the peas, heat a medium skillet over medium-high heat. Add the oil and shallots and cook until fragrant and beginning to soften, about 3 minutes. Add the peas and salt and cook until bright green and warmed through, about 5 more minutes. Keep warm.
7. Let the rice mold cool for 10 to 15 minutes. Invert it onto a large flat plate using a towel for protection. Cover the ring with the prosciutto cotto slices, leaving the center open.
8. Spoon some peas into the center, add parsley sprigs if using, and slice with a serrated knife. Serve with the peas and sauce.

Summarized from Food Network's video. Watch it for the details.

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