Cheese Rice Pudding
Recipe first for 4 people based on Fontina with tomato.
Preparation:
Preparation: Cook the rice al dente in boiling salted water, together with the milk. Drain it, season it with the egg yolk, 50 g of butter and half the Parmesan. Mix everything well, butter a baking dish and make a rather high layer of rice on the bottom, cover it with slices of mozzarella, alternate with slices of fontina and spread the well-minced ham on top: make another layer of rice and one of grated Emmenthal (50 g about). Cover with more rice, spread over the tomatoes cut into wedges and freed from the seeds: drizzle with the remaining melted butter, sprinkle with the remaining Emmenthal and Parmesan cheese, coarsely grated. Put in the oven for a quarter of an hour, to completely melt the cheeses and let them brown slightly.
Ingredients:
Ingredients: 400 G Rice - 1 Mozzarella - 100 G Fontina Cheese - 100 G Emmenthal Cheese - 50 G Grated Parmesan Cheese - 100 G Raw Ham - 2 Ripe Tomatoes - 1 Egg - Salt - 100 G Butter - 50 Cl Milk
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