Timballo di Rise Rice Tart

April 22, 2016

I love all rice dishes, especially those classic ones made with Arborio rice, the same rice used to make risotto but in this recipe, no constant stirring is necessary!

Timballo di Rise Rice Tart
Serves 6 to 8

2 tablespoons melted butter
¼ cup breadcrumbs
3 tablespoons olive oil
2 medium size lees, finely diced or 1 diced onion
2 cups Arborio rice
3 cups hot chicken broth
½ cup grated Parmigiano Reggiano cheese
2 large eggs
Salt to taste
Grinding black pepper
3/4 pound thin sliced mortadella or ham
8 ounces fresh mozzarella cheese, sliced

Preheat oven to 375F

Butter a 9 inch spring form pan with the melted butter. Sprinkle the bottom of the pan with the breadcrumbs and set aside.

Heat the olive oil in a 3 quart saucepan and add the leek or onion. Cook until it softens; add the rice all at once and stir to combine with the leeks. Add the broth and stir mixture well. Bring to a boil. Turn off heat, cover and allow rice to stand for 20 minutes or until all liquid is absorbed.

Transfer to a bowl and cool slightly. In a separate bowl, whisk the eggs and cheese together. Pour over the rice mixture and stir well.

Spread half the cheese over the bread crumbs and pat evenly with a spoon. Overlap the mortadella slices over the rice and then layer the cheese over the mortadella.

Spread the remaining rice over the cheese to cover completely.

Cover the pan with aluminum foil and bake the rice cake for 45 to 50 minutes or until the rice starts to look golden and is a bit crusty at the edges.

Let cool for about 10 minutes, then unlatch the sides of the pan and place the tart on a serving dish. Cut into wedges; serve warm with melted butter or a white sauce.

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