Ingredients:

2 cups Arborio rice

16.5 fluid ounces (500ml) whole milk

1/2 cup grated Parmesan 

6 ounces smoked mozzarella, diced

10 ounces mushrooms, sliced 

3 TBSPs extra virgin olive oil 

2 TBSPs butter, diced

Salt, Pepper and Nutmeg to taste

Olive oil and chopped garlic to taste for sautéing mushrooms 

Directions:

Heat oven to 365F.

Grease a 9x9 glass baking dish.

Set aside.

Place rice in a big bowl of water.

Soak rice for 15 minutes.

Meanwhile, sauté mushrooms in frying pan with a little olive oil and chopped garlic until wilted and dry.

Using a straining spoon, remove half of the rice from bowl and place on the bottom of greased baking dish.

Drizzle rice evenly with the 3 TBSPs olive oil.

Sprinkle with nutmeg, salt and pepper to taste.

Layer mushrooms over rice.

Next, layer diced smoked mozzarella over mushrooms.

Sprinkle with a little grated cheese (2 TBSPs).

Top with remaining rice, using same process of using a straining spoon.

Sprinkle rice with salt and pepper and the remaining grated Parmesan.

Dot surface with diced butter.

Finally, carefully pour milk in one of the corners of the casserole so that it does not wash off toppings.

Place in hot oven and bake for about 35 to 45 minutes or until liquid is absorbed and surface is golden.

Allow to sit a few minutes to set before serving.

Makes 4 to 6 servings.

TIPS:

I chose to use mushrooms and smoked mozzarella for the filling but feel free to use regular mozzarella or provolone and any sautéed vegetable of your choice instead.

If you have young kids who won’t eat vegetables, replace veggies with diced ham.

Arborio rice is a favorite choice for risotto. Another good choice is Carnaroli rice so use the one you prefer.

Do not use low fat milk in this recipe because it will not turn out as creamy and flavorful as it should when using whole milk.