Rice and Parmesan Cheese Bombs

AuthorAlyssa Saltzman
RatingDifficultyBeginner

These are little cakes of rice with ham, mozzarella, parmesan, and fresh cheese

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Yields4 Servings
Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins

Ingredients for Sauce
 ½ lb ground beef
 ½ lb pork sausage
 3 oz dried porcini mushroom
 1 onion
 2 celery sticks
 2 carrots
 rosemary
 bay leaves
 garlic
 whole black pepper
 thyme
 cloves
 nutmeg
 tomato puree
 white wine
 oil
Ingredients for the Rice
 1 lb arborio rice
 ½ lb cooked ham
 3.50 oz fresh cheese
 7 oz heavy cream
 1 large mozzarella
 parmesan cheese
 1.30 oz butter

Directions for the Sauce
1

Chop onions, celery and carrots finely

2

Sautee chopped vegetables in olive oil

3

Soak the dry porcini mushrooms in hot water for 10 m. Drain the water out but save it in a separate bowl. Chop the mushrooms

4

When the vegetables are browned, add the minced meat and let it brown as well. Use a large whisk to break down the meat as it is sizzling

5

Pour half a glass of dry white wine and let the alcohol evaporate . NOTE: Please make sure the meat is sizzling and all the juice has evaporated from the pan before you add the wine. Wait about 5 m for the wine to evaporate

6

Add the mushrooms and the water in which the mushroom soaked

7

Add salt and pepper to taste

8

Add the tomato puree and some broth or hot water

9

Let simmer for 2-3 hours

10

If the sauce is thick, add some of the water from the mushrooms

Directions for the Rice
11

Boil the rice in hot water with some salt for only ten minutes. Drain and leave aside

12

Using a mold shaped for a bundt cake, grease the sides, and layer with slices of ham (so they fall a bit 'off the edges). You can also use alluminum foil small cups if you prefer to make single servings

13

Create another layer with the slices of cheese.

14

Season the rice with butter, heavy cream, mozzarella and Parmigiano-Reggiano, mix well

15

Pour the rice into the baking mold and cover the top with the ham strips protruding from the mold

16

Cover with aluminum foil bake 180 °C or 350 °F for 25 minutes

17

Remove the foil, cover with a plate, and flip it!

18

Remove the foil, cover with a plate, and flip it!

Ingredients

Ingredients for Sauce
 ½ lb ground beef
 ½ lb pork sausage
 3 oz dried porcini mushroom
 1 onion
 2 celery sticks
 2 carrots
 rosemary
 bay leaves
 garlic
 whole black pepper
 thyme
 cloves
 nutmeg
 tomato puree
 white wine
 oil
Ingredients for the Rice
 1 lb arborio rice
 ½ lb cooked ham
 3.50 oz fresh cheese
 7 oz heavy cream
 1 large mozzarella
 parmesan cheese
 1.30 oz butter

Directions

Directions for the Sauce
1

Chop onions, celery and carrots finely

2

Sautee chopped vegetables in olive oil

3

Soak the dry porcini mushrooms in hot water for 10 m. Drain the water out but save it in a separate bowl. Chop the mushrooms

4

When the vegetables are browned, add the minced meat and let it brown as well. Use a large whisk to break down the meat as it is sizzling

5

Pour half a glass of dry white wine and let the alcohol evaporate . NOTE: Please make sure the meat is sizzling and all the juice has evaporated from the pan before you add the wine. Wait about 5 m for the wine to evaporate

6

Add the mushrooms and the water in which the mushroom soaked

7

Add salt and pepper to taste

8

Add the tomato puree and some broth or hot water

9

Let simmer for 2-3 hours

10

If the sauce is thick, add some of the water from the mushrooms

Directions for the Rice
11

Boil the rice in hot water with some salt for only ten minutes. Drain and leave aside

12

Using a mold shaped for a bundt cake, grease the sides, and layer with slices of ham (so they fall a bit 'off the edges). You can also use alluminum foil small cups if you prefer to make single servings

13

Create another layer with the slices of cheese.

14

Season the rice with butter, heavy cream, mozzarella and Parmigiano-Reggiano, mix well

15

Pour the rice into the baking mold and cover the top with the ham strips protruding from the mold

16

Cover with aluminum foil bake 180 °C or 350 °F for 25 minutes

17

Remove the foil, cover with a plate, and flip it!

18

Remove the foil, cover with a plate, and flip it!

Rice and Parmesan Cheese Bombs

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