Saffron rice timbale: the recipe for the first stringy ham and cheese
Ingredients
thinly sliced ​​cooked ham
Extra virgin olive oil
He saffron rice timbale it’s a first gourmet and succulent to cook during the cold winter days, and to serve for to eat lunch Sunday or for a cena in the company of friends. Here the saffron risotto, pan-fried with hot milk and boiling vegetable broth, is layered in a baking dish, seasoned with cooked ham, try it Parmesan cheese, diced and grated, and baked until golden: the result will be a rich and colorful dish, with an irresistible crust on the surface, to share and enjoy with the whole family.
You can bring the timbale to the table as soon as it is ready, hot and stringy, or let it rest for ten minutes and cut it into slices, in the classic sartù way: in this case, for a more scenographic and effective result. , we suggest you prepare it in one donut mold then turn it out onto a serving platter, just before serving.
If you wish, you can enrich the preparation with porcini mushroomspan-fried sausage, diced pumpkin, gorgonzola flakes, zucchini and prawns, or other ingredients of your taste that go well with the intense flavor of saffron.
For this recipe, choose rice of the Arborio or Carnaroli variety, with a high starch content, good resistance to cooking and capable of absorbing seasonings perfectly.
Find out how to prepare a saffron rice timbale by following the step-by-step procedure and tips. If you liked this recipe, also try the Catalan rice timbale.
How to prepare a saffron rice timbale
Step 1
Step 1
Finely chop the onion and dry it in a pan with a drizzle of oil 1.
Finely chop the onion and dry it in a pan with a drizzle of oil 1.
2nd step
2nd step
Add the rice 2 and roast it for a few minutes.
Add the rice 2 and roast it for a few minutes.
Step 3
Step 3
Pour the hot milk 3 and cook, stirring occasionally, until the rice has absorbed all the liquid.
Pour the hot milk 3 and cook, stirring occasionally, until the rice has absorbed all the liquid.
Step 4
Step 4
Gradually add the boiling vegetable broth in which you have diluted the saffron 4.
Gradually add the boiling vegetable broth in which you have diluted the saffron 4.
Step 5
Step 5
Continue cooking until the rice has absorbed all the vegetable broth 5then season with salt and pepper and remove from heat.
Continue cooking until the rice has absorbed all the vegetable broth 5then season with salt and pepper and remove from heat.
Step 6
Step 6
Add 150 g diced provola and half the grated parmesan 6.
Add 150 g diced provola and half the grated parmesan 6.
Step 7
Step 7
Add 75 g chopped cooked ham 7.
Add 75 g chopped cooked ham 7.
Step 8
Step 8
Stir the ingredients with a wooden spoon 8.
Stir the ingredients with a wooden spoon 8.
Step 9
Step 9
Spread half the rice in a well-buttered baking dish and form a first layer with the remaining slices of cooked ham 9.
Spread half the rice in a well-buttered baking dish and form a first layer with the remaining slices of cooked ham 9.
Step 10
Step 10
Add cubed test kept aside ten.
Add cubed test kept aside ten.
Step 11
Step 11
Cover with the remaining rice, spreading it evenly 11.
Cover with the remaining rice, spreading it evenly 11.
Step 12
Step 12
Sprinkle with the rest of the grated parmesan 12 and bake at 200°C for about 20 minutes.
Sprinkle with the rest of the grated parmesan 12 and bake at 200°C for about 20 minutes.
Step 13
Step 13
Once the cooking time has elapsed, remove the timbale from the oven and let it rest for ten minutes; then divide it among the individual dishes 13bring to the table and serve.
Once the cooking time has elapsed, remove the timbale from the oven and let it rest for ten minutes; then divide it among the individual dishes 13bring to the table and serve.
storage room
The saffron rice timbale can be stored in the refrigerator, in an airtight container, for 2 days massive.
