Name: Timballo di riso all’antica (Timballo of rice with sausage and organ meats)
Yield: Makes 8 servings
Cuisine: Italy
Ingredients: 1 pound (450 g) Carnaroli, Arborio, or other rice for risotto; 3½ ounces (100 g) grated parmigiano-reggiano; 4½ ounces (130 g) butter; 6 cups (1.5 liters) light meat broth; 3½ ounces (100 g) dried bread crumbs; 1¼ cups (300 ml) sugo d’umido; salt; 1¾ ounces (50 g) fresh pork sausage; 1¾ ounces (50 g) prosciutto, in a single piece; 7 ounces (200 g) chicken giblets; 4 teaspoons (20 g) lard, or 2 tablespoons lightly fruity extra-virgin olive oil; 3 whole eggs; pepper; 1¾ ounces (50 g) lamb sweetbreads; 2 egg yolks; scant 1 ounce (25 g) dried porcini mushrooms

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

4½ ounces (130 g) butter
1 pound (450

Europe
Italy
Starter
Mediterranean

Method

Make a very al dente risotto with 6½ tablespoons (100 g) of the butter, the rice, and the broth, by first sautéing the rice in the butter and then adding the boiling broth