Classic Risotto Recipes


Modern twists on time-honoured favourites.


Aubergine risotto timbale


17

What you need

  • [   ] 300 g Riserva 1856 Carnaroli Risotto rice
  • [   ] 1 onion
  • [   ] 1 l hot beef stock
  • [   ] 1 tbs. grated Parmesan
  • [   ] 150 g peas
  • [   ] 100 g extravirgin olive oil
  • [   ] 2 chicken livers
  • [   ] 3 egg yolks
  • [   ] 150 g chopped mozzarella cheese
  • [   ] ½ glass of white wine
  • [   ] 150 g minced beef
  • [   ] 1 tbs. Breadcrumbs
  • [   ] 2 slices of bread crust removed
  • [   ] 2 tbs. Brandy
  • [   ] 2 aubergines
  • [   ] nutmeg
  • [   ] salt and pepper
Sauce
  • [   ] 40 g extravirgin olive oil
  • [   ] 600 g tomato sauce
  • [   ] ½ glass of white wine
  • [   ] ½ onion
  • [   ] 60 g carrots
  • [   ] 60 g celery
  • [   ] 80 g mince beef
  • [   ] 1 bay leaf

Proposed by: Alfonso and Livia Iaccarino


20'
4
Easy

Our social spaces

How to prepare:

Preparing the sauce for the risotto timbale: sauté half the chopped onion, the chopped carrots, chopped celery in a heavy bottomed saucepan in 40 g of oil until softened. Add 80 g of the minced beef, the bay leaf and ½ glass of white wine. Add the tomato sauce and cook for 30 minutes. Finally sieve the sauce.

 

 

To make the risotto: boil the peas for 3 minutes. Sauté the onion in a heavy bottomed saucepan until softened. Add the rice and cook for a further 3 minutes, then add the wine and simmer until it has evaporated. Add one ladleful of hot stock and peas and simmer. As the stock is absorbed add more stock as necessary. After 10 minutes remove the risotto from heat and remove the onion.

 

 

Combine the minced meet, bread, egg yolk, salt pepper and nutmeg. Roll into small balls coat in flour and fry. Using a separate pan sauté the chicken livers and add Brandy and allow to evaporate. Slice the aubergines and fry them. Grease 4 moulds with oil then coat the inside of the moulds with bread crumbs. Line with aubergine slices. Add the remaining 2 egg yolks, mozzarella cheese, chicken livers, Parmesan and meat balls to the risotto.

 

 

Fill the moulds with the risotto and cook in the oven for 15 minutes. Remove from moulds and serve with the tomato sauce.
 
More Rice Recipes


Print recipe

More recipes "Classic Risotto Recipes"

For this recipe:

CARNAROLI