Rice flan in a pan

Skillet rice sformato brings a gooey twist to classic Italian comfort food, especially when you’re thinking about that skillet rice casserole vibe but want to skip the oven. In Northern Italy, sformato is usually baked. But this version? It stays on the stovetop. Pretty simple. What really makes this dish stand out is the fontina cheese — it melts right into the rice, creating those creamy, melty pockets that make every bite so so good. People often use leftover risotto or whip up a quick tomato risotto just for this. Plus, there’s no need to toast the rice first. Works great with cooked ham for a savory kick, but it’s just as tasty with sausage, peas, or a mix of cheeses if that’s what you’ve got in your fridge. And look, that flexibility is a big deal in Northern Italian kitchens, where everyone loves to use up what’s on hand but still get something comforting and cheesy on the table.

With a one-pan rice dish like this, dinner feels easy. Really easy, especially because you can toss in whatever fillings you’re in the mood for. Fontina gives things a real Alpine touch, but you’ll also see families in Piedmont or Valle d’Aosta using smoked scamorza or even four-cheese blends when they want things super super rich. The whole thing gets a golden crust around the edges right in the pan. You can slice it into wedges or scoop out big, messy servings that keep everyone happy. And the sauce? What’s fun is how this easy rice bake takes that old-school baked rice dish idea and makes it doable on a weeknight — no baking, no fuss, just lots of flavor. A stovetop skillet rice casserole can go with a salad or stand alone as a quick rice dinner, and it always feels a little special thanks to those soft, cheesy layers. People in Northern Italy have been making the most of these simple, filling dishes for years, and this stovetop version keeps that tradition alive in a really chill, inviting way. For real.

You might also like:

• Tomato Risotto
• Sartù di riso
• Rice timbale with 4 cheeses