Rice Timbale with Porcini and Giblet Ragù

A genuine risotto can come only from Northern Italy, where they are masters at making it. All the other regions serve a type of risotto, however. This recipe from Rome is for a timbale rather than the usual creamy dish. The members of the Accademia Italiana della Cucina, who were my guests in Labica near Rome, greatly appreciated it. Use vialone nano rice if you can get it; it has a shorter, rounder grain than other varieties of risotto rice, which gives a nice consistency for this d