Roman-Style Timbal: Timballo di Riso alla Romana

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Pretty tasty and interesting to look at.
Could have been a bit more moist.
Make sure you cool the rice before adding eggs and reggiano

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This dish was so easy to prepare and can be served anywhere from piping hot to room temperature. I served it at my tree trimming party and everyone loved it. The recipe says to use an ovenproof bowl, but I used my 10 springform pan, which was too big perhaps. Next time I'll use my smaller pan. Also, on the show, Mario mixed in the raw egg after letting the rice cool somewhat, which I also did so that the hot rice wouldn't cook the eggs and the timbal would set in the oven. I also cheated and used Michael Chiarello's recipe for sausage which calls for a pound of sausage and ended up with a more meaty sauce. With a salad on the side, an excellent light supper, and an excellent pairing with mulled wine.