Are you looking for a recipe for Sunday lunch? Rice timbale is the perfect dish to make everyone happy.
For the best results you should prepare it in advance and let it rest so that you can enjoy a totally relaxing Sunday!
Rice timbale: the recipe
Ingredients
- 400 g rice
- 300 g mixed minced beef and pork
- 250 g frozen peas
- 200 g butter
- 1 sausage
- 50 g mushrooms cooked in olive oil, garlic and parsley
- 3 eggs
- 250 g mozzarella cheese
- 1 onion
- 1.5 l broth
- 70 g parmesan cheese
- tomato sauce
- breadcrumbs
- flour
- extra virgin olive oil
- oil for frying
- salt and pepper
Method
- Mix the minced meat, egg, 1 tablespoon of parmesan cheese and salt and pepper to taste. Form walnut-sized (bite-sized) meatballs.
- Roll the meatballs in the flour and fry them in the oil.
- Let a chopped onion fry until soft in a pan containing some olive oil, add 2 tablespoons of tomato sauce, the mushrooms, the peas, the chopped sausage, salt and pepper and 1 glass of broth.
- Cook for 30 minutes and them remove almost half of this sauce from the pan.
- Add the rice to the remaining sauce in the pan and cook it, adding the broth as needed.
- When the rice is ready, remove it from the stove, add 50 g butter, the parmesan cheese and 2 eggs.
- Add 50 g butter to the remaining sauce and mix thoroughly.
- Evenly grease an earthenware baking pan or line it with non-stick baking paper.
- Transfer almost all the risotto to the pan, press it down carefully and, with the aid of a tablespoon, make a cavity at the centre in which you will place some of the meatballs with their sauce and some pieces of mozzarella cheese.
- Cover with half of the remaining rice and press again.
- Add a second layer of meatballs, sauce and mozzarella cheese and cover with the last layer of risotto. Level the surface.
- Bake in the oven at a moderate temperate for about thirty minutes.
- Leave the rice to rest for about 5 or 10 minutes after having taken it out of the oven.
- You can turn it upside down onto a serving plate or serve it in the baking pan.
This rice timbale stays delicious for several days after it has been prepared.
If you have chosen this recipe for your Sunday lunch you can prepare it on Saturday. Are you ready to turn the stove on?
