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Leftover Risotto Timbale

A dome of crispy cheesy rice stuffed with what?! *Picks up fork & knife*

Ingredients

Base Risotto

  • 6 cups chicken stock
  • 4 tablespoons butter, divided
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup grated Parmigiano Reggiano
  • Kosher salt and freshly ground black pepper

Timbale

  • 1 tablespoon olive oil
  • 3 tablespoons dried breadcrumbs
  • 4 to 5 cups cold leftover risotto, recipe follows
  • 1 large egg, beaten
  • 1/4 cup Parmesan cheese
  • 5 slices provolone cheese, divided
  • 1 1/4 cups marinara sauce
  • 8 to 10 leftover breaded eggplant cutlets
  • 1 cup shredded part skim mozzarella cheese
  • Chopped parsley, for garnish

Steps

  1. Heat chicken stock in a medium saucepan until steaming.
  2. Melt 3 tablespoons butter in a large high-sided skillet over medium heat.

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