Rice Cake in a Pan with Fontina and Cooked Ham

Method

1. Heat a drizzle of oil in a saucepan. Add the rice (carnaroli, arborio, or vialone nano), a pinch of salt, tomato sauce, and hot vegetable broth. Cook for 15-18 minutes, stirring often, until the rice is dry and compact.
2. When the rice is cooked, finish it with butter, grated grana cheese, salt, pepper, and a drizzle of olive oil. Stir well. Transfer to a bowl and let rest for about 10 minutes.
3. Heat a drizzle of oil in a non-stick pan. Spread half of the rice mixture evenly. Layer slices of fontina cheese and cooked ham on top. Cover with the remaining rice and level the surface.
4. Turn on the heat and cook for about 7 minutes. Flip the sformato using a lid lightly greased with oil, then cook for another 7 minutes on the other side, until golden and crispy on both sides.
5. Serve immediately.