{"id":640,"date":"2021-03-20T16:17:15","date_gmt":"2021-03-20T16:17:15","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=640"},"modified":"2022-12-16T16:13:17","modified_gmt":"2022-12-16T16:13:17","slug":"timballo-di-riso","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2021\/03\/20\/timballo-di-riso\/","title":{"rendered":"Timballo di Riso"},"content":{"rendered":"\n<p>Some years ago I went to this <a href=\"https:\/\/www.princi.com\/locations\/\">restaurant<\/a>. We had a nice meal and I remember I tried something totally new: &#8220;Timballo di riso&#8221;. It was super tasty, it wasn&#8217;t a normal risotto (that still I haven&#8217;t master it&#8230;) and it wasn&#8217;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 <a href=\"https:\/\/www.youtube.com\/watch?v=Rs-Cy6-Gtt8\">source<\/a> for my attempt.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Original Ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Arborio rice, saffron, B\u00e9chamel sauce (milk, nutmeg, salt, butter, whipping cream, flour type 00), Vegetal broth ( celery, carrots, onion, broccoli, zucchini), Fontina cheese, ham, Parmigiano Reggiano cheese, salt<\/li>\n<\/ul>\n\n\n\n<p>My ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Glass of risoto rice.<\/li>\n\n\n\n<li>2 glasses of boiling water<\/li>\n\n\n\n<li>1 cube of stock<\/li>\n\n\n\n<li>100g of butter<\/li>\n\n\n\n<li>pinch of saffron (or similar)<\/li>\n\n\n\n<li>2 bay leaves<\/li>\n\n\n\n<li>bechamel \/ white sauce:<\/li>\n\n\n\n<li>&#8211; 50g butter<\/li>\n\n\n\n<li>&#8211;  1\/2 glass of flour<\/li>\n\n\n\n<li>&#8211; 2 glass of milk<\/li>\n\n\n\n<li>&#8211; nutmeg, pepper and salt<\/li>\n\n\n\n<li>250g cure ham cut in small pieces.<\/li>\n\n\n\n<li>1 mozzarella ball<\/li>\n\n\n\n<li>chopped parsley<\/li>\n\n\n\n<li>grated Parmesan<\/li>\n\n\n\n<li>breadcrumbs<\/li>\n<\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a big pan and medium heat, put the boiling water, stock cube, butter, saffron and bay leaves.<\/li>\n\n\n\n<li>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&#8217;t stick.<\/li>\n\n\n\n<li>Let the rice to cool down in a try.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Put the ham and shredded mozzarella with the bechamel. Add the parsley.<\/li>\n\n\n\n<li>Add the rice to the bechamel mix. Combine everything. Add the mix into a ovenproof glass dish.<\/li>\n\n\n\n<li>Top the dish with a layer of grated Parmesan and then another of breadcrumbs.<\/li>\n\n\n\n<li>To the oven at 180C until golden on top (20 minutes)<\/li>\n<\/ul>\n\n\n\n<p>Here we go!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/03\/Screenshot-from-2021-03-20-15-58-09.png\" alt=\"\" class=\"wp-image-642\" width=\"454\" height=\"320\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/03\/Screenshot-from-2021-03-20-15-58-09.png 598w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/03\/Screenshot-from-2021-03-20-15-58-09-300x212.png 300w\" sizes=\"auto, (max-width: 454px) 85vw, 454px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>To be honest, I don&#8217;t remember the taste so I can&#8217;t compare but it was good. It is like a risotto without mushrooms but with cheesy bechamel!<\/p>\n\n\n\n<p>So again, I liked it, I enjoyed cooking and had a good lunch for the work days! I don&#8217;t need much more (enjoy my job?)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some years ago I went to this restaurant. We had a nice meal and I remember I tried something totally new: &#8220;Timballo di riso&#8221;. It was super tasty, it wasn&#8217;t a normal risotto (that still I haven&#8217;t master it&#8230;) and it wasn&#8217;t a pasta dish. So I only managed to take a picture of the &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2021\/03\/20\/timballo-di-riso\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Timballo di Riso&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-640","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=640"}],"version-history":[{"count":2,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/640\/revisions"}],"predecessor-version":[{"id":1112,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/640\/revisions\/1112"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}