- 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
- 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
- Heat chicken stock in a medium saucepan until steaming.
- 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.
- 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.
- In a separate bowl, mix the leftover risotto with the egg and Parmesan.
- 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.
- 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.