Rice Timbales

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat, while cheddar is often less expensive.

Grease timbale molds generously with butter and coat with rice crumbs to make it gluten-free (or use ordinary dried breadcrumbs).

Cook arborio rice by absorption method, adding saffron until well done.

In a bowl, mix cooked rice with some butter, parmesan cheese, and an egg to achieve a gluey consistency.

Heat butter and oil in a wok; add chicken pieces and cook until browned.

Add onion and cook until chicken is fully cooked.

Deglaze the wok with a splash of white wine, scraping off any sediment.

Stir in garlic and tomato puree, allowing it to evaporate.

Add peas and season with salt and black pepper, cooking until the mixture is dry.

Line the molds with rice using wet teaspoons, creating a deep well.

Fill the well with the chicken and pea mixture, compressing it down with the back of the spoon.

Top with more rice to close the filling and create a crisp coating.

Bake in the oven at 160°C (320°F) for about 25 minutes.

Let the timbales sit for about 10 minutes after baking.

Run a knife around the edge of the mold to unmold onto individual plates.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens