Baked saffron rice with speck and brie

Name: Baked saffron rice with speck and brie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: Arborio rice 2 ½ cups; Brie cheese 10.5 oz; Speck 7 oz; Saffron 3 bags; Butter cold 5 ½ tbsp; Parmigiano Reggiano PDO cheese to grate 1.75 oz; Extra virgin olive oil to taste; Fine salt to taste; Parmigiano Reggiano PDO cheese (to be grated) 2.3 oz

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Gluten Free

Difficulty: Easy
Prep time: 10 min
Cook time: 40 min
Serving: 6

PRESENTATION

Recipe by
Daniele Resconi

Baked saffron rice comes straight from the heart of Northern Italy, where hearty comfort food is, like, really a big deal. In places like Lombardy and Trentino-Alto Adige, people love mixing Alpine flavors like speck (smoky ham) and gooey brie into a classic saffron rice recipe. And listen, this dish takes inspiration from risotto alla milanese, but baking it gives you that awesome, crispy golden crust with melty cheese bubbling on top. The inside stays super creamy, thanks to the brie, and every bite has a little of that tender risotto texture everyone loves—so so good. When the rice comes out of the oven, it smells rich and a bit nutty, with those golden edges and bits of speck making each scoop a mix of smoky, cheesy, and moist goodness. Really, really tasty.

Now, this baked rice dish is perfect when you’ve got leftover risotto in the fridge, but it works just as well as the main event for dinner. You know, the combo of baked saffron rice with speck and brie turns basic ingredients into something that feels really special—like a big Italian hug on a plate. Seriously good. You get that crispy crust from the oven, plus all the flavor from saffron and smoked ham—which just works so well together. And look, serving it with a simple salad on the side keeps things light and lets the dish shine. Up north, people sometimes swap in different Alpine cheeses if they don’t have brie or add extra speck for even more flavor, so there’s plenty of ways to make it your own—pretty much. This isn’t just any old baked rice dish—it’s the kind of meal that shows why Northern Italy is famous for cozy, cheesy food that’s easy but still feels fancy. It’s a great way to use up what you have, but I gotta say, you’ll probably start making extra risotto just to bake up this creamy, golden pan of goodness. Whether for a family dinner or a cozy night in, this dish gives you a taste of the beautiful Northern Italian culinary tradition. Can’t go wrong.

INGREDIENTS

Arborio rice 2 ½ cups (500 g)

Brie cheese 10.5 oz (300 g)

Speck 7 oz (200 g)

Saffron 3 bags

Butter 5 ½ tbsp (80 g) - cold

Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - to grate

Extra virgin olive oil to taste

Fine salt to taste

For Gratin: Parmigiano Reggiano PDO cheese 2.3 oz (65 g) - (to be grated)

Preparation

How to prepare Baked saffron rice with speck and brie

To prepare the baked saffron rice with speck and brie, first bring a pot of water to a boil that you will use to cook the risotto. Heat the oil in a pan 1, then add the rice 2 and toast it for a few minutes, stirring frequently, until it feels hot to the touch 3.

Salt 4 and cook the rice by adding a ladle of hot water at a time 5. Always make sure that the liquid is absorbed before adding the next ladle 6.

Meanwhile, cut the taleggio first into slices 7 and then into cubes 8. Cut the speck into strips 9.

After 10 minutes, add the saffron 10 and mix well, then finish cooking the rice. When the risotto is ready, turn off the heat and stir in cold cubed butter 11 and grated Parmigiano Reggiano PDO 12.

Let it rest for a minute before mixing everything well 13. If it turns out too dry, you can add a little more water. At this point, add the taleggio 14 and speck 15.

Mix well 16, then transfer the risotto to a 9.5x9.5 inch baking dish 17 and level the surface 18.

Dust the surface with plenty of grated cheese 19 and cook in a preheated static oven at 450°F for about 20 minutes. When the crust becomes crunchy and golden, remove from the oven 20 and let the casserole rest for a few minutes. Your baked saffron rice with speck and brie is ready to be served 21!