55 minutes

Risotto rice, 8 Oz
Eggs, 3
Grated Grana Padano or Parmesan Cheese, 2 Handful
Milk, 3 Oz
Butter, diced, 1,4 Oz
Extra virgin olive oil, 1 Tablespoon
Bread crumbs
Sausages, 2
Black Pepper
Grated nutmeg


Cook rice in salted, boiling water; then drain a couple of minutes before it is fully cooked and put it into a bowl. When the rice is still hot, stir in butter, then milk, Parmesan and the crumbled sausage. Then, add some grated nutmeg and plenty of freshly ground black pepper.
Let the rice cool for a few minutes then taste it and add a little sal,t if needed. After, add the beaten eggs and mix well. Preheat the oven to 200°C.
Grease a 20 cm square non-stick baking pan with a little oil, sprinkle with breadcrumbs, then fill with the rice mixture, level and sprinkle the top with more breadcrumbs.
Bake the timbale for about 30-40 minutes, until the surface is golden brown.
Let cool down a little and cut it in chunky squares before serving

Thanks to: Il Deborino