| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt
- 2 1/2 cups arborio rice
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 3/4 pound Italian pork sausage (preferably luganega), casings removed
- 1/2 cup fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 3 to 4 tablespoons breadcrumbs
- 4 large eggs
- 1 1/4 cups grated pecorino romano cheese (about 3 ounces)
- 2 ounces deli-sliced provolone cheese
Instructions
- Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
- Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
- Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
- Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes.
- Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 701 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 29 g |
| Cholesterol | 200 mg |
| Sodium | 907 mg |
Reviews
Made it and it was FANTASTIC! This is becoming one of my signature dishes.
Love this, great for leftovers. I doubled the provolone. Also added grated Parmesan and Asiago. Plus used 1 lb. ground sausage. Delicious
This can’t be right ” Bring a large pot of salted water to a boil. Add the rice “. When you make right there is a ration of rice to water.
Very good, very easy to make!
My husband and I absolutely LOVE this dish! It is very tasty. Take some work, but well worth it. My only critique is that I wish the recipe made more filling! Other than that it has been a hit with everyone I’ve made it for. Also the recipe calls for low sodium chicken broth. Make sure you stick to low sodium. I accidentally bought regular and thought it wouldn’t made too much difference, boy was I wrong. It was SO salty! But that was a chef error and not the recipe itself.
Yum!
I was surprised at how delicious this came out! It’s such a great comfort food that I know I will be this making again in the future. And it’s actually simple to make. This would be the perfect dish to impress family or friends. However next time I think I will make the rice layer just a little thinner. Use a whole pound of whatever ground meat you want and some more bread crumbs on top. I still can’t get over how incredibly good this was!
Delicious!
I received a subscription to the Food Network magazine for Christmas from my sister, and I decided I would prepare at least one recipe from each magazine, this is one of the recipes I chose from the March 2011 edition. It was delicious and got rave reviews from everyone, especially my 20 year old son. As a few other reviews stated, the best part of this recipe is that it can be adapted to fit anyone’s likes (or dislikes), it is incredibly versatile. I really enjoyed it with the sausage, but I can see myself trying ground veal or even lamb. I will be preparing this again tomorrow, and I will try preparing the rice with low sodium chicken broth in place of the water. My best advice..try this recipe for yourself!
I just made this last weekend and it was a hit! Not too hard to make and it looks beautiful. I modified the recipe a bit, adding spicy chicken sausage and ground beef instead of pork sausage. Honestly the best parts of this recipe are that 1. It looks more complicated than it is… 2. You could modify it with any kind of filling, which is so versatile and fun…. 3. You can assemble it ahead of time and keep it in the fridge until you’re ready to cook.