Bomba di riso

Included in the list of Traditional Agri-Food Products (PAT) of Emilia-Romagna, this rich and hearty dish is especially widespread in the Reggio Apennines, where it has held a place of honor on festive tables for generations.
With its impressive presentation and flavorful heart, Bomba di Riso perfectly embodies Emilian cuisine: generous, convivial, and deeply rooted in its territory.

The Heart of the Bomba: Mushroom Ragù

At the core of the Bomba di Riso lies its rich and flavorful filling: a mushroom ragù.
Prepared with carefully selected mushrooms, slowly cooked and combined with aromatic vegetables and seasonings, this ragù develops an intense, earthy flavor that gives the dish its distinctive character.
The result is a deep and enveloping taste that perfectly balances the richness of the rice and the other ingredients, making every slice of Bomba di Riso a truly special experience.

The recipe

for 6 person

Ingredients

For the meat sauce (Ragù)

  • 400 g minced meat (200 g beef, 150 g pork, and half a sausage)
  • 80 g dried porcini mushrooms
  • 1 onion
  • Tomato passata, as needed
  • White wine, as needed
  • Olive oil, as needed

for the Baked Rice Bomb ("bomba")

  • 500 g Carnaroli rice
  • 200 g cooked ham, sliced (not too thin)
  • 100 g mild cheese (such as Edam or Fontina), sliced
  • 200 g cooking cream
  • 1 mozzarella
  • Grated Parmigiano Reggiano
  • 50 g butter

Preparation

The preparation of Baked Rice Bomb (Bomba di riso) begins with the ragù, which can also be made a day in advance.
The minced meat is browned with onion and olive oil, deglazed with white wine, and slowly cooked with tomato passata until a rich and flavorful sauce is obtained.
At the end of cooking, previously soaked porcini mushrooms are added, giving the ragù its distinctive aroma inspired by the Apennine tradition.
For the dish, a tall ring-shaped mould is used, buttered and lined with slices of cooked ham and cheese.
The rice, partially cooked and then mixed with butter, cream, mozzarella, and Parmigiano Reggiano, is transferred into the mould and baked in a water bath in the oven.
Once ready, it is unmoulded onto a serving dish, taking on its characteristic ring shape. The mushroom ragù is poured into the center, while the remaining sauce is served separately at the table.
Sliced and finished with a generous sprinkle of Parmigiano Reggiano, the Baked Rice Bomb is ready to be shared and enjoyed.