Calabrian Baked Rice

Name: Calabrian Baked Rice (Timballo di Riso)
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 8 ounces (225 g) ground beef; 8 ounces (225 g) ground pork; 1 rib celery, diced; ½ large carrot, diced; ¼ white onion, diced; 1 cup (240 ml) red or white wine; 1 cup (240 ml) red or white wine; 28 ounces (800 g) canned whole peeled tomatoes, crushed with a fork or by hand; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2½ cups (600 g) arborio rice; 5 cups (1.2 L) warm water; 2 tablespoons (30 g) unsalted butter, plus more for greasing and topping; 5½ ounces (150 g) pecorino cheese, grated, divided; Bread crumbs, for dusting; About 3 ounces (85 g) sliced Calabrian salami; 5 hard-boiled eggs, sliced; 8 ounces (225 g) mozzarella cheese, chopped

Timballo di Riso

Preparation info

Yield:
8
servings

Difficulty
Easy
Ready in
3 hr 30

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

There are many versions of baked, stuffed rice in southern Italy, but we’ve chosen the one closest to home for us. It’s a rich, hearty dish that can easily stand in for a lasagna for Sunday lunch, but it’s also perfect for taking to a picnic, because rice doesn’t need to be eaten hot and fresh like pasta. One can often see baked rice on Calabrian beaches in the summer.

Ingredients

Europe
Italy
Lunch
Summer

Ingredients

Method