Risotto Timbale

Remember the epic meal in Big Night where they eat the Timbale? I always thought it seemed too intimidating until I discovered the risotto version instead of pasta. In this version, it is still made into a molded showstopper, and you can fill it with any number of things like cheese, chopped salami, olives, sauteed mushrooms, basically anything you might put on a pizza!

Ingredients

• 1/4 cup olive oil

• 1/2 onion, minced

• 2 1/2 cups arborio rice

• 1 cup white wine

• 2 cups tomato sauce

• 3-4 cups chicken stock, warmed up

• 1 cup pecorino romano cheese (you can use parm here instead), divided

• salt and pepper to taste

• choice of fillings: shredded cheese, sauteed mushrooms, chopped salami or pepperoni, sauteed spinach etc

Directions

In a heavy bottomed, wide mouthed pan, heat the oil and saute the onion for a few minutes. Add the rice and stir to toast. Add the wine and lower to medium heat. Stir until absorbed. Add the sauce, one cup at a time and stir until absorbed before adding the second cup. Add the stock a little at a time (like 1/2 cup) and stir until absorbed before adding the next bit. If it is bubbling too rapidly, lower the heat. There should be a simmer. You don’t want to walk away from the stove or it could burn. Keep adding the stock until the rice is cooked but with a little bite to it. Remove from heat and stir in 1/2 cup of the cheese.

Preheat oven to 350 degrees F. Oil a springform cake pan and add 1/2 the rice. Spread it evenly and then sprinkle 1/4 cup of cheese and any other filling you want to add. Add the rest of the rice and once again spread evenly. Top with the rest of the cheese. Bake for 25 minutes. Remove from oven and let rest for ten minutes before opening the sides of the pan. Slice in the pan and serve!