Stuffed Rice Flans (Sformatini di Riso Ripieni)
Category: First Course
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 280g |
| White Wine | 50g |
| Saffron | 0.15g |
| Vegetable Broth | 600g |
| Fontina Cheese | 80g |
| Shallot | 60g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Sausage | 200g |
| Wild Fennel (Finocchietto) | To taste |
| Extra Virgin Olive Oil | 30g |
| Garlic | 1 clove |
| Butter | 10g |
| Grana Padano DOP Cheese | 20g |
| Extra Virgin Olive Oil (for greasing) | 10g |
Instructions:
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Begin by preparing the rice flans. In a large pan, heat a tablespoon of extra virgin olive oil. Add the finely chopped shallots and garlic, letting them soften without browning.
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Meanwhile, heat the vegetable broth in a separate pot and keep it warm.
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Add the Carnaroli rice to the shallots and garlic, stirring to toast the rice lightly for a couple of minutes. Pour in the white wine and let it evaporate.
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Gradually add a ladle of warm broth to the rice, stirring constantly to prevent the rice from sticking to the bottom of the pan. Continue adding broth one ladle at a time, waiting until the liquid is absorbed before adding more.
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After about 10 minutes of cooking, add the saffron. Stir well to incorporate and give the rice a lovely golden color. Let it continue cooking until the rice is tender but al dente, around 18-20 minutes.
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While the rice is cooking, crumble the sausage in a separate pan with a touch of olive oil. Cook it on medium-high heat for about 7-8 minutes, allowing it to brown and release its flavors. Add a splash of white wine and cook until it evaporates. Season with salt and pepper, then finish by adding the wild fennel and mixing well.
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Once the rice is cooked, remove it from the heat and allow it to cool slightly. Stir in the cooked sausage mixture, and let it rest to cool further.
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Next, grease 8 small aluminum molds or individual flan pans with a little butter, ensuring they are well-coated. Then, sprinkle the Grana Padano cheese around the inside of each mold, gently tilting the pan to help the cheese adhere to the sides.
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Once the molds are prepared, fill each with 1-2 tablespoons of the sausage risotto mixture. Press it down gently, then top it with more rice to cover the filling completely. Repeat this process for all the molds.
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Preheat your oven to 180°C (350°F) with the humidity set to low. Place the molds upside down onto a baking sheet, carefully flipping them to ensure the rice flans hold their shape.
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Bake the rice flans in the oven for about 20 minutes, until they are golden and crisp on the outside.
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After baking, remove the baking sheet from the oven and allow the rice flans to rest for a few minutes at room temperature before gently unmolding them.
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Serve the stuffed rice flans warm, garnished with additional fennel or a drizzle of extra virgin olive oil for an extra touch of flavor.
These Stuffed Rice Flans are a delectable, creamy, and savory first course, perfect for impressing your guests or enjoying with family. The rich combination of Carnaroli rice, sausage, fennel, and two kinds of cheese creates a comforting and indulgent dish that’s both elegant and hearty.
