🍚 Timballo di Riso
Timballo di riso is a festive Italian baked rice mould: rice is cooked, mixed with parmesan and egg, then layered around a filling of meat ragù, peas and mozzarella. Baked until set, it turns out as a golden dome with a soft, cheesy, saucy centre. It is sliced like a cake and served warm as a main course on holidays and family occasions.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g risotto rice
- 600 g beef ragù (minced beef cooked in tomato sauce)
- 150 g peas
- 150 g mozzarella, diced
- 2 eggs
- 60 g parmesan, grated
- 1 tbsp olive oil, salt
Method
- Cook the rice in salted water for 12 minutes, drain and cool slightly.
- Stir the eggs and parmesan into the rice.
- Oil a deep mould and line the base and sides with two thirds of the rice.
- Fill with layers of ragù, peas and mozzarella, then cover with the remaining rice.
- Bake at 180 °C for 35–40 minutes until golden.
- Rest 15 minutes before turning out and slicing.
How to make it lighter
- Use lean minced beef for the ragù and skim off surface fat.
- Halve the parmesan; it is strongly flavoured, so a little goes a long way.
- Bulk up the filling with extra peas and serve a smaller slice with salad.
History
Rice timbales belong to the baroque tradition of southern Italian festive cooking, related to Neapolitan sartù di riso and Sicilian arancini. Today versions are made across the south for Sundays and celebrations.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →