Tomato, Basil and Mozzarella Baked Risotto Slice

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I love arancini, but flouring, egging, and breadcrumbing balls of cold risotto rice is a bit of a job – and not one to tackle in a hurry. This recipe keeps arancini fans happy and park picnic eaters well fed. Eat it just cooked and still warm, or cold. Cooked rice will sit happily out of the fridge for up to two hours – perfect picnic timing.

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INGREDIENTS

Serves 4

1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil, plus extra to drizzle

400g tin chopped tomatoes
300g arborio rice
100ml white wine (optional)
A big pinch of saffron threads
900ml hot vegetable stock
125g mozzarella, drained and sliced
A small bunch fresh basil or oregano, leaves picked
50g Parmesan, finely grated
3 tbsp fresh breadcrumbs
Salt and pepper

METHOD

1. Preheat the oven to 190°C / 170°C fan.

2. Cook the onion in the olive oil for 10 minutes until soft, then add the garlic and cook for 30 seconds until fragrant.

3. Add the tomato and cook for 5 minutes until thickened, then stir in the rice and cook for 1 minute. Add the wine (if using) and cook until absorbed.

4. Stir the saffron into the hot stock. Gradually add the stock to the rice, stirring until absorbed and the rice is tender.

5. Stir in 1/2 the Parmesan and season to taste with salt and pepper

6. Spread half the risotto into the tin, dot with the mozzarella and herbs, then repeat with the remaining risotto.

7. Top with breadcrumbs and a drizzle of olive oil and bake for 25–30 minutes until golden on top. Cool, then top with the remaining herbs and parmesan.

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