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


  • 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


  1. Base risotto: Heat chicken stock in a medium saucepan until steaming.
  2. Melt 3 tablespoons butter in a large high-sided skillet over medium heat. Add the onions and garlic, and saute until the onions are translucent. Season with salt and pepper. Stir in the rice and toast for about a minute until you hear crackling. Add a ladleful of broth at a time and stir until the rice has absorbed the liquid. Continue this process until almost all the stock has been used and the rice is tender but still slightly firm in the center. Finish by stirring in the cheese and 1 tablespoon of butter.
  3. Timbale: Preheat oven to 375 degrees. Drizzle oil in a 8-cup stainless steel bowl and grease the entire inside. Dust the mold with the breadcrumbs, reserving a sprinkling for the top.
  4. In a separate bowl, mix the leftover risotto with the egg and Parmesan.
  5. Press the risotto up the bottom and sides of the prepared bowl, reserving some for the top. Overlap 4 slices of provolone over the risotto in the bowl. Add a thin ladleful of sauce to the bottom of the bowl and up the sides of the cheese. Make a layer of eggplant, then top with a layer of sauce, then cheese. Repeat until you get to the top of the bowl. Add a final slice of provolone over the top then cover with a thin layer of remaining rice. Brush with olive oil and sprinkle with breadcrumbs. Bake for 45 minutes.
  6. Remove from oven and let rest for 10 to 15 minutes. Run a small knife around the edge of the pan to loosen the timbale, place a plate over the top and flip to unmold. Garnish with chopped parsley.