Timballo di Riso ai 4 Formaggi (Four Cheese Rice Timbale)
Category: First Courses
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
| Ingredient | Quantity |
|---|---|
| Fontina Cheese | 100g |
| Gruyère Cheese | 100g |
| Prosciutto Crudo | 120g |
| Grana Padano DOP | 80g |
| Nutmeg | To taste |
| Black Pepper | To taste |
| Mozzarella Cheese | 250g |
| Carnaroli Rice | 500g |
| Butter | 50g |
| Shallot | 1 |
| Vegetable Broth | 1L |
Instructions
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Prepare the Risotto Base: Start by finely chopping the shallot. In a large skillet, melt 15g of butter over medium heat and sauté the shallot until it becomes golden and fragrant.
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Toast the Rice: Add the Carnaroli rice to the skillet and toast it for a couple of minutes, stirring occasionally to ensure each grain is lightly coated with butter and heated through.
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Cook the Risotto: Once the rice is toasted, add a ladle of vegetable broth and allow it to evaporate. Continue adding broth a ladle at a time, stirring frequently. Let the rice absorb the liquid slowly as it cooks, for about 15-20 minutes, until it’s nearly tender. Stir in 15g of butter towards the end to give it a creamy texture.
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Prepare the Layers: While the risotto cooks, prepare the cheese and prosciutto. Slice the mozzarella and fontina cheeses into thin pieces. Grate the Gruyère cheese and finely chop the prosciutto crudo.
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Assemble the Timbale: Grease a large baking dish or several small individual baking dishes with butter. Begin layering by placing a base of risotto (about 2 cm thick) at the bottom of the dish. Then, add a layer of mozzarella and fontina slices, alternating with the chopped prosciutto.
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Second Layer: Add another layer of risotto, followed by the grated Gruyère cheese (about 60g). Continue layering until all ingredients are used, making sure to end with a layer of cheese on top for a rich, golden finish.
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Bake and Serve: Preheat the oven to 180°C (350°F). Bake the timballo in the preheated oven for 15-20 minutes, or until the top is golden and bubbly. Serve warm, garnished with a sprinkle of freshly grated nutmeg and black pepper to taste.
This Timballo di Riso ai 4 Formaggi is a hearty, comforting dish that blends creamy risotto with the richness of four types of cheese. Perfect for a family dinner or special occasion, it’s a showstopper that combines the delightful flavors of Fontina, Gruyère, Grana Padano, and mozzarella, balanced by the savory prosciutto and the earthy undertones of nutmeg and black pepper. A satisfying and indulgent meal, ideal for cheese lovers!
