Baked Saffron Rice with Speck and Brie
"Saffron rice with speck and baked brie is a rich and stringy first course, perfect for a delicious dinner with family or friends. Discover how to prepare this tasty gluten-free recipe, an explosion of flavor that will win everyone over! Ideal to personalize with a touch of grated Parmesan cheese, this **saffron rice** is a true comfort food. Let yourself be tempted by the goodness of the **baked rice**!"
Dietary Information
Servings:
- 1
To prepare the baked saffron rice with speck and brie, first bring a pot of water to a boil that you will use to cook the risotto. Heat the oil in a pan 1, then pour in the rice 2 and toast it for a few minutes, stirring often, until it is hot to the touch 3.
- 2
Season with salt 4 and cook the rice, wetting it with a ladle of hot water at a time 5. Always make sure that the liquid has been absorbed before pouring the next ladle 6.
- 3
In the meantime, cut the taleggio first into slices 7 and then into cubes 8. Cut the speck into strips 9.
- 4
After 10 minutes add the saffron 10 and mix well, then finish cooking the rice. When the risotto is ready, turn off the heat and stir in cold butter in cubes 11 and grated Parmesan cheese DOP 12.
- 5
Let it rest for a minute before mixing everything well 13. If it is too dry, you can pour a little more water. At this point, add the taleggio 14 and the speck 15.
- 6
Mix well 16, then transfer the risotto to a 24x24 cm baking dish 17 and level the surface 18.
- 7
Sprinkle the surface with plenty of grated cheese 19 and cook in a preheated static oven at 230°C for about 20 minutes. When the crust becomes crispy and golden, remove from the oven 20 and let the casserole rest for a few minutes. Your baked saffron rice with speck and brie is ready to be served 21!
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