SAUSAGE-AND-RICE TIMBALE

Sausage-and-Rice Timbale image

Provided by Food Network Kitchen

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

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Ingredients

Kosher salt
2 1/2 cups arborio rice
3 tablespoons unsalted butter
1 medium onion, chopped
3/4 pound Italian pork sausage (preferably luganega), casings removed
1/2 cup fresh basil leaves
2 cloves garlic, minced
1/4 cup tomato paste
3 cups low-sodium chicken broth
3 to 4 tablespoons breadcrumbs
4 large eggs
1 1/4 cups grated pecorino romano cheese (about 3 ounces)
2 ounces deli-sliced provolone cheese

Steps:

Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes.
Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

*** Explore more Sausage-and-Rice Timbale Recipes »

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MD Sayem Hossain

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This dish is perfect for a cold winter night. It's warm and comforting and it's sure to fill you up.

Pamela Manatsa

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I love the combination of sausage and rice in this dish. It's a hearty and satisfying meal.

Fries Roger

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I've made this dish several times and it always turns out great. It's a great way to impress your guests.

Sibusiso Jele

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This recipe is perfect for a weeknight meal. It's quick and easy to make and it's also very affordable.

Aidah Kampire

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I made this dish for a potluck and it was a big hit. Everyone loved it!

Bipul Roy

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The sausage and rice timbale was easy to make, but it took a little longer than I expected.

Usman Anjum

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This dish is a great way to use up leftover rice. I always have some leftover rice in the fridge and this is a great way to turn it into a delicious meal.

Tickle Tipson

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I had a hard time finding Italian sausage at the grocery store. I ended up using breakfast sausage instead and it turned out just fine.

R A Z U

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The sausage and rice timbale was a bit bland for my taste. I think it could have used more seasoning.

Raihan Sk

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This recipe is a keeper! It's easy to make and the results are always impressive. I've made it several times for dinner parties and it's always a crowd-pleaser.