Timballo di Riso

Ingredients

• 400 gArborio rice — cooked
• 300 gmozzarella — diced
• 200 gprosciutto cotto — diced
• 150 gpeas — blanched
• 3eggs
• 120 gParmigiano-Reggiano — grated
• 4 tbspextra virgin olive oil
• to tastefine sea salt

Method

1. In a large, heavy-bottomed pot, heat 4 tablespoons of extra virgin olive oil over medium heat. Add 400 g of Arborio rice and stir continuously for about 2 minutes until the edges of the rice grains turn translucent. This step ensures the rice absorbs flavors better and achieves the right texture.
2. Begin adding hot stock or water to the rice, one ladle at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy but still al dente, with a slight bite in the center.
3. Once the rice reaches the desired texture, remove the pot from the heat. Stir in 120 g of grated Parmigiano-Reggiano and season with fine sea salt to taste. The cheese will melt and enrich the rice, adding depth and creaminess.
4. Preheat your oven to 180°C (350°F). In a separate bowl, beat 3 eggs and then mix them into the rice along with 150 g of peas, 200 g of diced prosciutto cotto, and 300 g of diced mozzarella. Ensure everything is evenly distributed throughout the rice mixture.
5. Grease a baking dish with a little olive oil and transfer the rice mixture into it, pressing down gently to compact it. This helps the timballo hold its shape once baked.
6. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the cheese is bubbling. The aroma will be rich and inviting, signaling that it's ready.
7. Allow the timballo to cool slightly for about 5 minutes before serving. This resting time helps the layers set, making it easier to slice and serve.