How to Make Italian Rice Timbale | Baked Italian Rice Casserole (TIMBALLO DI RISO)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta

Ricotta can provide creaminess at a lower price.

Cook rice in 3 liters of salted water, checking the rice box for timing; cook a couple of minutes less than suggested.

Chop a small purple onion and fry it in olive oil for a couple of minutes.

Add frozen peas and salt to the onion; cook for about 5 minutes and set aside.

In the same pan, fry garlic and add tomato puree, salt, and sugar; cook for about 15 minutes, adding about 1/3 cup of water as needed.

Add fresh basil at the end of cooking the sauce.

Once the rice is ready and still al dente, add it to the sauce along with the peas; combine well.

In an 11 by 7 inch pan, spread a layer of rice, top with fresh mozzarella and optional chopped hard-boiled eggs, then cover with remaining rice and flatten it out.

Sprinkle grated cheese, bread crumbs, and drizzle olive oil on top.

Bake in a preheated oven at 390°F for about 25 minutes, then broil for a couple of minutes.

Let cool for a couple of minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens