I adapted this recipe from Cucina Ebraica.
This baked rice dish has a layer of ricotta and mozzarella cheese in the middle. You can either cook up some arborio rice or use leftover risotto. I assembled this dish the day before I baked it.
Baked rice casserole
2 cups arborio rice
4 eggs, lightly beaten
1/3 cup plus 2 tablespoons parmesan cheese
7 and 1/2 ounces of ricotta
4 ounces of fresh mozzarella, small dice
salt and pepper
freshly grated nutmeg
Preheat oven to 375. Bring a pot of water to a boil - add the rice, and cook for about 15 minutes or until al dente. Drain the rice, let cool slightly. Combine the rice and 1/3 cup parmesan cheese, add salt, pepper and nutmeg to taste. Mix the eggs into the rice. Grease a 2 quart souffle dish with cooking spray. Spread half of the rice mixture into the bottom of the dish. Spread the ricotta over the rice and sprinkle about 3 ounces of mozzarella cheese over the ricotta. Layer the rest of the rice mixture over the cheeses. Top with the remaining mozzarella and 2 tablespoons of parmesan. Bake for about 45 minutes, until top is golden.