Creamy, Dreamy Baked Risotto

Baked Risotto with Prosciutto & Peas

A nice slice 

Once upon a time, if you came to my house for dinner, you ate risotto. I learned to make risotto, really good risotto, before it was trendy, before it was in every magazine and on every cooking show. Before it was being tweaked, tinkered with and short-cutted to the point that it no longer resembled risotto. I've made risottos with butternut squash (a favourite), salmon, lemon and peas. I've made arancini with the leftovers. The first dinner I cooked for my husband was a mushroom risotto – my piece de resistance. Taking this as a challenge, he made a chicken risotto, which he claimed was far superior. We have a small, simmering rivalry in the kitchen, you see.

And then we kind of stopped making risotto. I guess we overdid it? Who knows. But it's been a long time. 

Then a few weeks ago I was watching Giada De Laurentiis cook this recipe, her Nonna's baked risotto. It looked so interesting, so comforting, so authentic. I had to try it! And I'm so glad I did. I am newly inspired by risotto!

Now this is nothing like a steaming, silky bowl of rich creamy risotto. It's more similar to a baked pasta. The rice still retains its bite but it melds with the other ingredients, forming a cohesive wedge when sliced. To us, this is the perfect side dish. Creamy, comforting and flavourful, but low-key, not asserting itself over the meal. We served it with a punchy veal piccata which was the perfect counterpoint. And boy would kids love this!

It's a simple recipe but somewhat step heavy, a Sunday afternoon versus a Tuesday night dish. I had two challenges with it to give you the heads up about in case you run into the same problems. One, that my springform pan was 10" instead of 9", meaning mine was less dense; I should have reduced the cooking time by 10 minutes or so – it was just a smidge dry. Two, you wrap the whole springform pan in foil and cook it in a water bath and my foil wrapping sprung a leak. I thought this would be disastrous – it wasn't – but the bottom and sides lacked the crispness they would have had. It's really, really important to wrap this baby up well with no seams for the water to trickle in. 

I can't wait to try this again, play with the flavours and see what else I can come up with. So if you come to my house for dinner, this might just be on the menu. 

Getting it all together – a few key steps 

Baked Risotto with Prosciutto & Peas
*adapted from Giada De Laurentiis 

2 cups marinara sauce
1 cup Arborio rice
1/2 cup plus 1/3 cup grated Parmigiano Reggiano
4 oz. thinly sliced prosciutto, chopped
1 cup frozen peas, thawed
4 eggs, at room temperature, beaten
1/2 tsp kosher salt
1/4 tsp pepper
1/3 cup plain breadcrumbs or panko 

Bechamel 
3 tbsp unsalted butter 
1/4 cup all purpose flour
1-1/4 cup milk, at room temperature
1/4 tsp kosher salt
1/8 tsp ground nutmeg

Preheat oven to 350ºF with rack in middle of oven. Prepare a 9" springform pan by greasing with butter on the bottom and sides; wrap the outside with a large piece of foil so there are no gaps or seams.

Place rice and marinara sauce in a medium saucepan and bring to a boil on medium-high heat, stirring occasionally. Reduce to medium/medium-low, simmering for 6 min. Remove from heat and set aside to cool.

Meanwhile, prepare bechamel sauce by melting butter in a saucepan over medium-low heat. Add flour and whisk until smooth, 1 to 2 min. Gradually add the milk, whisking to prevent lumps. Simmer over medium-low heat, whisking, until the sauce is thick and smooth, approx. 6 min. Stir in salt and nutmeg. 

In a large bowl, gently mix together rice mixture, bechamel sauce, 1/2 cup Parmigiano Reggiano, prosciutto and peas until well incorporated. Slowly mix in eggs, salt and pepper until incorporated. 

Pour mixture into prepared springform pan, cover with foil. Place in a roasting pan. Fill roasting pan with hot water until it comes halfway up sides of springform pan, ensuring no water gets inside foil wrapping. Bake 1 hr.

Remove foil cover and sprinkle with breadcrumbs and remaining Parmigiano Reggiano. Turn oven to broil (500ºF). Broil for approx. 2 to 3 min. until top is golden. Remove from pans from oven; remove springform pan from foil onto a plate or serving dish. Allow to cool 15 min. Loosen edges with a knife or metal spatula; remove sides of pan. Cut into wedges to serve.