Caffe Bondi's Timballo di riso (timbale of rice, with rabbit and chicken liver and tomato sauce)

• lbs arborio rice
• half onion
• to 2 qts chicken stock
• 2 oz butter
• 2 oz grated cacciocavallo
• 2 egg yolk
• white pepper
• 1/2 lbs rabbit liver
• 1/2 lbs chichen liver
• 1/4 lbs peas
• 1/4 lbs minced prosciutto
• 1/4 cup tomato sauce
• 1/4 cup bread crumb
• olive oil

Procedure

sautee minced onion in a bit of butter

add arborio rice, let it get translucent

add chicken stock, and let it cook (cooking method is similar to rice pilaf a and not as risotto; however it can be cooked like risotto method if you prefer)

season with salt

cover the pan and let it cook at medium heat

Remove, and add egg yolks

add cacciocavallo cheese, abundant white pepper, check salt

Prepare liver

clean and wash livers

sauté in olive oil

half way through , mince them and put back into the pan

add peas and minced prosciutto

check salt and pepper

add parmesan cheese and 1.4 cup of tomato sauce

let everything bind

prepare a large mold that ban hold the rice and the liver

butter the mold and let a thin layer of bread crumb attach to the butter

place a layer of the rice

place layer of the liver

repeat and finish mold with a layer of rice

cover last layer with bread crumbs, sprinkle olive oil and bake at 375F oven for 10 minutes

remove from oven, unmold and serve