Italian Rice Casserole

Ingredients

• 375 gRice
• 900 mlBroth
• 60 gButter
• 250 gHam
• 125 gParmesan
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Rinse the rice briefly under cold water until the water runs clearer.
   • Preheat the oven to 160 °C (320 °F) conventional. Butter an ovenproof dish (about 20×30 cm).
2. 2

   Cook the rice

   • Bring the stock to a boil in a large pot.
   • Add rice with 40 g butter and the salt to the boiling stock, reduce heat and simmer, stirring occasionally, until most liquid is absorbed and the grains remain whole but the mixture is thick (about 18–25 minutes).
   • Add a little more stock if necessary; the mixture should be rather thick and creamy.
3. 3

   Layer and bake

   • Place half the cooked rice in the prepared dish and smooth it.
   • Scatter half the finely chopped cooked ham and one third of the Parmesan over the rice.
   • Top with the remaining rice, the rest of the ham and the remaining Parmesan. Dot the surface with the remaining 20 g butter.
   • Bake slowly in the preheated oven at 160 °C for 60–75 minutes until golden and heated through.
   • Let rest 5–10 minutes before serving as a side to poultry or fish ragout.