Baked Rice (Riso al Forno)

In a large pan, heat olive oil and add whole garlic cloves to infuse the oil.

Pour in the tomato passata and season with salt, pepper, and fresh basil.

Add the rice to the pan and begin to slowly add broth, stirring continuously until the rice absorbs the liquid.

Once the rice is cooked, turn off the heat and stir in grated cheese and butter until creamy.

Grease a baking dish with olive oil and coat it thoroughly with breadcrumbs.

Spread half of the cooked rice into the bottom of the prepared dish and flatten it into an even layer.

Add your filling. In this case, cubed fresh mozzarella, more grated cheese, and fresh basil leaves.

Cover the filling with the remaining rice, adding it in dollops and then gently flattening it out.

Top the rice with a generous layer of grated Parmigiano cheese and a sprinkle of breadcrumbs.

Bake in the oven until the top is golden brown and crispy.