Directions
- 1In a pot, put 1 liter of water, potato, carrot, celery, onion, tomatoes, salt, extra virgin olive oil, and a packet of saffron.
- 2Cover and let it cook for about 25 minutes to make the vegetable broth.
- 3In a slow cooker, melt butter on a low flame.
- 4Pour flour a little at a time and mix.
- 5Add milk at room temperature a little at a time and keep mixing until dense.
- 6Add salt and nutmeg to the bechamel. Turn off the heat once ready.
- 7Filter the cooked vegetable broth and pour it back into the same pot.
- 8Turn on the stove, and once the broth is boiling, add the rice.
- 9Mix, cover, and let it cook until the broth is absorbed and the rice is al dente (about 10 minutes).
- 10Cut mozzarella into small cubes and ham into pieces.
- 11In the cooked rice, add the bechamel sauce and mix well.
- 12Add cooked ham, mozzarella, half of the Parmesan, and parsley, then mix everything together.
- 13Pour the mixture into a pyrophile and distribute it evenly.
- 14Top with pieces of butter, the remaining Parmesan, and breadcrumbs.
- 15Bake in a preheated static oven at 200°C for 15 minutes.
- 16After 15 minutes, grill for another 5 minutes on the highest rack of the oven.
Ingredients
- 1 liter water
- potato
- carrot
- celery
- onion
- tomatoes
- salt
- extra virgin olive oil
- 1 packet saffron
- butter
- flour
- milk at room temperature
- nutmeg
- rice
- mozzarella cut in dadini
- ham cut into pieces
- cooked ham
- Parmesan
- parsley
- breaded Parmesan
Equipment
potslow cookerpyrophilestatic ovengrill
Tips
- Always adjust cooking time according to your oven.
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