1 cup of rice
1 cup of finely chopped onion
1 cup of grated mozzarella cheese
1 cup of diced tomato, seeds and peel removed
2 tablespoons of butter
2 tablespoons of olive oil
1 tablespoon of grated lemon zest
1/4 teaspoon of ground marjoram
1/4 teaspoon of dried oregano
1/4 teaspoon of salt
1 cup of creamy ricotta cheese (250g)
1 chicken bouillon cube dissolved in 2 cups of hot water
For serving: Butter
1 cup of rice
1 cup of finely chopped onion
1 cup of grated mozzarella cheese
1 cup of diced tomato, seeds and peel removed
2 tablespoons of butter
2 tablespoons of olive oil
1 tablespoon of grated lemon zest
1/4 teaspoon of ground marjoram
1/4 teaspoon of dried oregano
1/4 teaspoon of salt
1 cup of creamy ricotta cheese (250g)
1 chicken bouillon cube dissolved in 2 cups of hot water
For serving: Butter
In a medium saucepan, heat the butter and olive oil over high heat
Add the onion and sauté, stirring occasionally with a wooden spoon, until softened
Sauté for an additional minute with the tomato
Add the rice and cook for four minutes
Add the chicken bouillon cube and salt, mixing well
Bring to a boil, then reduce the heat to low, cover, and simmer (about 15 minutes) until the rice is tender
Remove from heat and mix in the oregano and marjoram
Preheat the oven to high temperature
Grease a 17 x 26 cm baking dish with butter
Place the rice mixture in the baking dish, followed by the mozzarella cheese
Gently stir the ricotta cheese to drizzle over the top
In a small bowl, mix together the grated lemon zest and mozzarella cheese
Sprinkle this mixture evenly over the rice
Bake until golden brown, then serve hot.
