Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 40 minuti |
Ingredients
| 240 g | rice for risottos |
| 600 mL | vegetable broth |
| 50 g | butter |
| 0.5 cucchiai | salt |
| 0.5 bustine | saffron |
| 3 cucchiai | grated parmiggiano |
| 200 mL | bechamel Sterilgarda |
| 100 g | diced ham |
| 150 g | mozzarella or scamorza |
| parsley or basil | |
| q.b. | black pepper |
| q.b. | breadcrumbs |
| olive oil |
Prepare this recipe with:
Preparation
- Prepare the vegetable broth. Meanwhile, prepare the rice and cook it so that it remains al dente, soft and with the grains well separated.
- Place the vegetable stock in a saucepan and add the butter.
- As soon as the broth begins to boil, add the rice, salt, saffron and lower the heat.
- When the rice has absorbed the broth, remove from the heat, add a couple of spoons of grated cheese, mix and leave to cool.
- Grease the pan with oil and flour it with breadcrumbs.
- Pour half of the rice into the pan and level with a spoon.
- Add a couple of spoons of béchamel, the ham and the cheese.
- Add some freshly ground black pepper and some chopped parsley or basil.
- Add more béchamel and finish with the remaining rice.
- Level the rice with the back of a spoon so as not to leave any holes and then cover with breadcrumbs.
- Bake your rice timbale at 200° for about 20-30 minutes, until a crust has formed on the surface.
- At that point, remove the timbale from the oven and, with the tip of a knife, detach the broth from the pan.
- Cover the pan with a serving plate and turn the timbale upside down. Serve hot.
Cut the avocados in half, remove the pit, peel them and cut them into thin slices. Cut the chicken breast into slices or bite-sized pieces, season with ...
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