Riso al Forno alla Pizzaiola (Pizza Rice)

Preparation

1. Step 1

   Heat oven to 350 degrees.

2. Step 2

   In a medium saucepan, heat 2 tablespoons of the olive oil over medium. Add the garlic, 3 of the torn basil leaves and the red pepper, if using. Sauté for 2 to 3 minutes, stirring frequently to infuse the flavors and lightly brown the garlic.

3. Step 3

   Add the rice and continue to stir for 3 minutes, just until the rice begins to crackle and toast. Add 1¼ cups tomato passata and mix to coat. Add 2½ cups of water, 1 teaspoon salt and ½ teaspoon fresh cracked pepper and bring to a boil over medium.

4. Step 4

   When the tomato mixture is boiling, turn down the heat and simmer, covered, for 20 minutes. Lift the lid and mix the rice every 5 minutes or so to prevent it from sticking to the bottom. After 20 minutes, remove it from the heat and stir in an additional ¼ cup of water and the remaining ¼ cup passata. (Your rice should look amply moist and creamy; it will continue to absorb more liquid as it bakes.)

5. Step 5

   Grease an 8- or 9-inch baking dish with the remaining oil. Pour the rice mixture into the dish (it will still be very al dente). Press the mozzarella slices into the rice. Sprinkle the grated Parmigiano evenly over the top.

6. Step 6

   Bake for 15 minutes in the middle of the oven. Then, move to the top rack and broil for 2 minutes. Remove from the oven, garnish with remaining basil and serve warm.