Small Norcina Rice lasagna

  • Difficulty


  • 300 g Riso Vialone Nano
  • 60 g Butter
  • 1 medium size black Norcia truffle
  • 1 onion
  • 80 g grated Parmesan cheese
  • 2 tbsp very fresh single cream
  • 1 small bunch Italian parsley
  • 250 g turkey breast
  • 1 l beef broth, prepared in advance
  • 60 g Butter
  • 100 g cooked ham, in one slice
  • 100 g veal off the bone
  • ½ glass dry white wine
  • salt and pepper
Riso Vialone Nano


Peel and chop the onion finely, wash and chop the parsley, brush the truffle, rinse and chop it coarsely.Cut the ham into bits, dice the veal and the turkey and set aside.Heat the oil in a saucepan, add the chopped onion until soft but not golden, add the tiny cubes of meat and turkey and brown over a high heat.Sprinkle the white wine, let it evaporate then season with salt and pepper and add a scoop of warm broth.Simmer over a moderate heat for 20-30 minutes, adding broth if necessary; just before it is ready add the ham and the parsley.Pour the mixture in a bowl, add the single cream, a handful of grated parmesan, the truffle and stir with a wooden spoon.In the meanwhile put a knob of butter in a saucepan, add the rice, brown it for 1-2 minutes, keep stirring with a wooden spoon; pour the white wine and let it evaporate over a high heat.Let t simmer over a moderate heat for about 12 minutes, adding the warm broth a bit at a time.Remove the rice off the heat while it is still tender and al dente, add the bits of butter, the remaining parmesan and mix well.Place half of the rice on the bottom of 4 or 6 little moulds brushed with butter. Spread the prepared sauce and cover with the remaining rice.Put the moulds in a preheated 180 °C oven and cook the timbales for about 10-12 minutes.Remove from the mould onto a serving dish and serve very warm.