Timballo di Riso

Some years ago I went to this restaurant. We had a nice meal and I remember I tried something totally new: “Timballo di riso”. It was super tasty, it wasn’t a normal risotto (that still I haven’t master it…) and it wasn’t a pasta dish. So I only managed to take a picture of the ingredients, because I finished it too quick. Since then, I had it into my to-cook list but finally I decided to try after checking some videos. This was the source for my attempt.

Original Ingredients:

  • Arborio rice, saffron, B├ęchamel sauce (milk, nutmeg, salt, butter, whipping cream, flour type 00), Vegetal broth ( celery, carrots, onion, broccoli, zucchini), Fontina cheese, ham, Parmigiano Reggiano cheese, salt

My ingredients:

  • Glass of risoto rice.
  • 2 glasses of boiling water
  • 1 cube of stock
  • 100g of butter
  • pinch of saffron (or similar)
  • 2 bay leaves
  • bechamel / white sauce:
  • – 50g butter
  • – 1/2 glass of flour
  • – 2 glass of milk
  • – nutmeg, pepper and salt
  • 250g cure ham cut in small pieces.
  • 1 mozzarella ball
  • chopped parsley
  • grated Parmesan
  • breadcrumbs

Process:

  • In a big pan and medium heat, put the boiling water, stock cube, butter, saffron and bay leaves.
  • Once all mixed, add the rice. Let it cook at low heat until it gets dense. Stir from time to time to be sure it doesn’t stick.
  • Let the rice to cool down in a try.
  • Prepare the bechamel sauce. In a pan, melt the butter, add the flour. Once it is combined like a brown paste, start adding milk bit by bit. It should start to form a sauce. Add nutmeg, pepper and salt. Keep adding milk. At the end you should have a creamy tasty sauce.
  • Put the ham and shredded mozzarella with the bechamel. Add the parsley.
  • Add the rice to the bechamel mix. Combine everything. Add the mix into a ovenproof glass dish.
  • Top the dish with a layer of grated Parmesan and then another of breadcrumbs.
  • To the oven at 180C until golden on top (20 minutes)

Here we go!

To be honest, I don’t remember the taste so I can’t compare but it was taste. It is like a risoto without mushrooms but with cheesy bechamel!

So again, I liked it, I enjoyed cooking and had a good lunch for the work days! I don’t need much more (enjoy my job?)