Timballo di Riso

Name: Timballo di Riso (Layered Rice Timbale)
Yield: Serves 8 to 10
Cuisine: Italian
Ingredients: 6 to 7 tablespoons (3 to 3½ ounces) unsalted butter; 4 tablespoons fine dry bread crumbs for sprinkling baking dish; 8 ounces pork sausage, cut into tiny dice; 2 to 3 tablespoons extra-virgin olive oil; 8 ounces veal, cut into tiny dice; 8 ounces chicken, cut into tiny dice; Pommarola Sauce; 8 ounces lean pork, cut into tiny dice; Freshly ground black pepper; Salt; 5 to 5½ cups chicken broth, preferably homemade; ¼ cup dry white wine; Freshly grated nutmeg; Freshly grated Parmigiano-Reggiano cheese; 2 cups Arborio, Vialone Nano, or Camaroli rice; 1 small red onion, diced; 2 cups Arborio, Vialone Nano, or Camaroli rice; 2 cups Arborio, Vialone Nano, or Camaroli rice

Layered Rice Timbale

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Amelia Innocenti’s complicated but delicious timballo di riso is a dish from another time. Needless to say, this is a piatto unico. It stands alone: you don’t serve anything else with it or after it, not even a vegetable, except maybe a salad.

Ingredients

4 tablespoons fine dry bread crumbs for sprinkling baking dish
6 to 7 tablespoons (3 to 3½ ounces)

Europe
Italy
Main course
Mediterranean

Method

Preheat the oven to 350°F. Generously butter a 13½ x 8¾-inch baking dish and sprinkle the bottom and sides with half the bread crumbs. Shake out the excess crumbs.

Warm 1 teaspoon of