BY SHALEEN DESTEFANO

When the skies turn dark at 4pm, comfort food sometimes feels like the only thing that can lift the mood. Would you agree? Ok, thought so.

In our home, Italian food is the ultimate comfort. “Pizzaiola” literally means “in the style of the pizza maker,” and this cozy dish takes those familiar all of your favorite flavors, tomato, garlic, herbs, and melty cheese, and folds them into creamy Arborio rice.

It’s the kind of meal that feels special but doesn’t ask too much of you on a weeknight. Perfect for chilly November nights, and it might just become your new favorite.

Ingredients

3 tablespoons extra-virgin olive oil

2 garlic cloves, minced

6 to 7 fresh basil leaves, torn

½ to 1 teaspoon crushed red pepper (optional)

1½ cups arborio rice

1½ cups tomato paste

Salt and pepper

6 ounces fresh mozzarella cheese, thinly sliced

½ cup finely grated Parmigiano-Reggiano

Step 1

Heat oven to 350 degrees.

Step 2

In a medium saucepan, heat 2 tablespoons of the olive oil over medium. Add the garlic, 3 of the torn basil leaves and the red pepper, if using. Sauté for 2 to 3 minutes, stirring frequently to infuse the flavors and lightly brown the garlic.

Step 3

Add the rice and continue to stir for 3 minutes, just until the rice begins to crackle and toast. Add 1¼ cups tomato paste and mix to coat. Add 2½ cups of water, 1 teaspoon salt and ½ teaspoon fresh cracked pepper and bring to a boil over medium.

Step 4

When the tomato mixture is boiling, turn down the heat and simmer, covered, for 20 minutes. Lift the lid and mix the rice every 5 minutes or so to prevent it from sticking to the bottom. After 20 minutes, remove it from the heat and stir in an additional ¼ cup of water and the remaining ¼ cup paste. (Your rice should look amply moist and creamy; it will continue to absorb more liquid as it bakes.)

Step 5

Grease a 9-inch cast iron skillet with the remaining oil. Pour the rice mixture into the dish (it will still be very al dente). Press the mozzarella slices into the rice. Sprinkle the grated Parmigiano evenly over the top.

Step 6

Bake for 15 minutes in the middle of the oven. Then, move to the top rack and broil for 2 minutes. Remove from the oven, garnish with remaining basil and serve warm. This is delicious on it’s own or as a side to your chicken Scallopini.