Caserola Milanese
Elevate your dinner game with Caserola Milanese, a hearty and indulgent baked casserole inspired by the flavors of Milan. This dish layers creamy saffron-infused risotto with a savory blend of seasoned ground beef and Italian sausage, all topped with gooey melted mozzarella and a crisp breadcrumb-Parmesan crust. Combining the rich aromas of saffron, the bold tang of tomato puree, and the comforting texture of Arborio rice, this recipe is a show-stopping centerpiece perfect for family gatherings or special occasions. With its golden, bubbly topping and layers of robust flavor, Caserola Milanese brings Italian comfort food to your table in just 90 minutes.
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Recipe Information
Ingredients
- 2 cups Arborio rice
- 4 cups Chicken stock
- 1 teaspoon Saffron threads
- 3 tablespoons Butter
- 1 medium Onion, finely diced
- 1 pound Ground beef
- 1 pound Italian sausage, casings removed
- 1 cup Parmesan cheese, grated
- 1.5 cups Mozzarella cheese, shredded
- 2 cups Tomato puree
- 0.5 cup Dry white wine
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, steep the saffron threads in 1/4 cup of warm chicken stock and set aside.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
Stir in the Arborio rice and toast for 2 minutes, ensuring it is well-coated with butter.
Gradually add the remaining chicken stock to the rice, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more. This process should take about 20 minutes.
Once the rice is creamy and nearly cooked, stir in the steeped saffron mixture, salt, and 1/4 cup of Parmesan cheese. Set the risotto aside.
In a separate large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the ground beef and Italian sausage to the skillet, breaking it up with a spoon, and cook until browned, about 10 minutes. Drain excess fat if necessary.
Deglaze the skillet with the dry white wine, scraping up any browned bits, and let it simmer until reduced by half, about 2 minutes.
Stir in the tomato puree, black pepper, and 1/4 teaspoon of salt. Let the sauce simmer for 10 minutes, then remove from heat.
Grease a 9x13-inch baking dish with butter. Spread half of the saffron-infused rice evenly across the bottom.
Top the rice with half of the meat and tomato sauce mixture, followed by 3/4 cup of shredded mozzarella cheese.
Repeat the layering process with the remaining rice, meat sauce, and mozzarella cheese.
Sprinkle the top layer with breadcrumbs, the remaining Parmesan cheese, and small dots of the remaining 1 tablespoon of butter.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Allow the Caserola Milanese to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.0 g | 468% | |
| Saturated Fat | 144.9 g | 724% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 10613 mg | 461% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 43.2 g | ||
| Protein | 286.8 g | 574% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2435 mg | 187% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4764 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
