Want to know what I baked today? A delicious four-cheese rice timbale that I literally adored. It’s one of those dishes that can transform simple ingredients into something extraordinarily satisfying. In this version the rice holds a filling of brie, gorgonzola and mozzarella that slowly melt in the oven creating a rich, enveloping filling, while a generous sprinkle of grated cheese on top gives that golden, slightly crispy crust that makes the difference. It’s the perfect proposal for a family lunch or a convivial dinner, or to give new life to those cheeses that often remain unused. It can indeed become a great fridge-clearing recipe (as I will explain further below). You can serve it straight out of the oven when the cheeses are still stringy, or let it rest a few minutes to obtain firmer slices that are easier to portion. And it’s even better the next day. In short… preheat the oven (and maybe the treadmill), prepare the baking dish and follow the aroma that will fill the kitchen. I’m sure this timbale will find a special place in your next menu.
Other rice ideas you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the rice timbale
As I mentioned earlier in the introduction, this is a perfect fridge-clearing recipe because, for the filling, you can also use other cheeses you have left over. The important thing is to keep the total weight to about 400 g (~2 cups) + the 50 g (~1/2 cup) of grated cheese to sprinkle on top.
- 2 cups Carnaroli rice
- Half yellow onion (or a shallot)
- vegetable broth
- 3 1/2 tbsp butter
- 1/2 cup Grana Padano, grated (or Parmesan)
- extra virgin olive oil
- 5.3 oz brie
- 4.4 oz mozzarella (fiordilatte)
- 4.4 oz gorgonzola
- 1/2 cup Grana Padano, grated (or Parmesan – for sprinkling)
Tools
- 1 Pan
- 1 Springform pan springform pan, 9.5 inch diameter
- Parchment paper
- 1 Spatula
Preparation of the rice timbale
In a wide pan, heat a few tablespoons of oil and sauté the finely chopped onion. When it begins to sizzle, add the rice and toast it for one minute.
Then continue cooking as you would for a regular risotto, adding hot broth each time the previous amount has been absorbed. Keep the rice al dente, please! It will take about 15–18 minutes.
Meanwhile, line a 9.5-inch springform pan with parchment paper.
Pat the fiordilatte mozzarella very well and slice it.
Cut the brie into thin slices as well: I put it in the freezer for about twenty minutes to make slicing easier.
When the rice is cooked, remove from heat and stir in 3 1/2 tbsp of butter (I know that’s a lot, but it’s all needed to keep the rice soft) and 1/2 cup of grated cheese.
At this point, cover the bottom of the pan with half of the rice, leveling and pressing it down well with a spatula.
Then make a layer of brie, a second layer of mozzarella and add the gorgonzola in pieces.
Cover the cheeses with the remaining rice and press this second layer down firmly.
Finally, sprinkle the entire surface of the rice timbale with the grated cheese.
Bake the four-cheese rice timbale in a preheated conventional oven at 392°F for 30 minutes + a few minutes under the broiler. At the end of cooking it should be nicely golden.
Remove from the oven and let it rest for at least a quarter of an hour before removing from the pan and serving. Enjoy! Paola
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