Stuffed rice ring - recipe

Recipes / Italian Recipes
 05 Mar 2014   
Subscribe to yellowsaffron for more great recipes ➤ To celebrate the International Women's Day, I'll make a delicious saffron risotto in a ring shape, decorated on the outside with zucchini and bacon and filled with peas and cheese! Find this and many more recipes with pictures on the Giallozafferano App (in English) *** Ingredients for 8 servings For the rice • 2 ½ cups (500 g) of carnaroli rice • ½ tsp (1 g) of saffron powder • 1 onion • 2 pints (1 lt) of vegetable broth • ¼ stick (30 g) of butter • 2 tbsp of extra virgin olive oil • less than 1 cup (200 ml) of dry white wine • 1 1/5 cups (120 g) of grated parmesan cheese • salt and pepper to taste For the peas • 1 ¾ cups (250 g) of shelled peas • 2 tbsp of extra virgin olive oil • 1 pinch of ground nutmeg • salt and pepper to taste • 1 strip of bacon • 2-3 ladles of vegetable broth For filling and lining • 1/3 lb (150 g) of provola cheese • 20 thin strips of bacon (about 5,5 oz-160 g) • 20 thin slices of zucchini (about 14 oz-400 g) • 1 tbsp of grated parmesan cheese • butter as needed First of all, heat the olive oil in a saucepan and add the peas. If you want, you can add a strip of bacon in this step to make the peas tastier. Stir a bit, then when the peas start to sizzle, add a couple of ladles of broth -- in this case I'm using vegetable broth, but you can replace with a light beef broth, if desired -- cook the peas until the broth has been completely absorbed and the peas are tender but still a bit crispy. Season with salt and pepper. Now move on to the zucchini. Wash and trim off the ends of the zucchini, then cut into thin slices, about 1/10 inch (2 mm) thick. Heat a grill pan until very hot and grill the zucchini. Turn them over, to grill both sides; make sure they don't dry out, though. Then place on a plate and set aside for later use. Move on to the rice, so take a large saucepan and add the butter and the oil; once the butter is melted, add the chopped onion. Cook the chopped onion on a very low flame for about 15 minutes, until softened, then add the rice. Toast the rice for a couple of minutes, stirring constantly, after that pour in the white wine. So add the white wine... not straight from the fridge, but at room temperature, and let it evaporate. Meanwhile the peas have finished cooking, all the liquid has been absorbed as you can see, so grate in a pinch of nutmeg and turn off the heat. The wine has completely evaporated, now add a couple of ladles of broth, it needs to be hot of course and continue to cook, adding broth a little at a time as the rice absorbs the liquid. Halfway through the cooking time, dissolve the saffron in a ladleful of broth and add to the rice. Our risotto is ready, the rice is al dente and there's no liquid left. Now turn off the heat and stir in the parmesan cheese, after that, allow to rest for a few minutes. After adding the cheese, taste for salt and add pepper, if desired. While the risotto was cooking I lined a bundt or ring pan with the zucchini and the bacon: this bundt pan has a 7-cup (1750 ml) capacity and a top diameter of 8 ½-9 inches (22-23 cm), more or less. Brush with softened butter and line the sides with alternating zucchini and bacon, as said before, laying the slices from top to bottom; place the bacon red side outwards, so it will be visible once the pan is inverted. So zucchini, bacon, overlap them slightly and continue until the pan is completely lined. Arrange the bottom ends around the central tube. Now it's time to assemble our stuffed rice ring, the rice and the peas are done, the provola cheese has been diced -- as an alternative you can use mozzarella cheese, but drain in a strainer first to remove the excess water. Fill the pan with half of the rice, spread it evenly with a spoon, then press the rice down in the middle to form an indentation and press it up the sides, in order to make room for the filling of peas and cheese; now spoon half of the peas into the indentation, scatter the provola cheese over the peas and cover with the remaining peas. Now cover the filling with the remaining rice. Spread it evenly on top and finally sprinkle with a tablespoon of grated parmesan cheese. Now we're ready for baking our rice ring in a preheated static oven at 350°F (180°C) for about 30-40 minutes. And here's our stuffed rice ring, take it out of the oven and allow to cool a bit for about 10 minutes; now take a serving dish and turn it upside down, like this. Isn't it beautiful? Now cut into slices and serve to your guests... they'll love it! Buon appetito!


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