Recipe: Risotto Fra Giuliano (baked rice with meat sauce and mozzarella)

RISOTTO FRA GIULIANO

Rice, meat sauce, and mozzarella baked in a springform pan and cut in wedges to serve.

FOR THE MEAT SAUCE:
2 1/2 lbs. Italian peeled tomatoes
2 medium onions, peeled and thinly sliced
3 garlic cloves, finely minced
1/4 cup olive oil
1 lb. mushrooms, washed and chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon sugar
1 lb. chopped meat (chuck)
FOR THE RICE:
2 cups rice
5 cups chicken stock
TO ASSEMBLE:
3 eggs
1/2 cup grated parmesan cheese
salt and freshly ground pepper to taste
1 lb. mozzarella cheese, grated

TO PREPARE THE SAUCE:
Run the tomatoes quickly through a food mill or chop them in a blender; set aside.

In a large saucepan saute onions and garlic in the olive oil until soft.

Add mushrooms and saute for about 10 minutes.

Add salt, pepper, sugar, and chopped meat, crumbling it into pan, and stir with a fork until the meat begins to brown.

Stir in crushed tomatoes, and simmer over low heat for 1 hour. Sauce should be very thick. Set aside.

TO PREPARE THE RICE:
Boil the rice in the chicken stock. Cook the rice until all the liquid is absorbed, about 20 minutes. Set aside.

TO ASSEMBLE AND BAKE:
Preheat oven. (note: recipe didn't provide a temperature - I would try 350 degrees F, reducing to 325 if it seems to be cooking too quickly.)

In a bowl beat together eggs, parmesan, and salt and pepper.

Mix half of the cooled rice with half of the mozzarella. Pack this mixture into the bottom half of a well greased springform pan. Wet with three tablespoons of the egg mixture.

Press down with a spoon to form a trench in the middle of the packed rice. Pour in meat-mushroom sauce, saving about 1/2 cup. Add the remaining rice and mozzarella. Pack down. Pour remainder of egg mixture over rice. Top with the rest of the sauce.

Bake for 45 minutes. Allow to cool for 1 hour, then remove sides of pan, cut in large wedges, and serve.

Adapted from unknown source