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Italian Rice Bomb Recipe

Ingredients

How to make it

  • Lightly (but completely) butter a 9" ring mold (9" x 2 1/4").
  • Line the mold with the ham, overlapping the slices slightly so that the mold is completelt covered, and there is a 2" overhang around the rim.
  • Cover and refrigerate.
  • Take the soaking porcinis and drain them (straining and reserving the water), sqeeze out any excess water.
  • Dice the porcini and set aside.
  • Place the onion, carrot, and celery on a large chopping board and mince them (if careful not to puree them, this step can be done in a food processor).
  • Heat oil and 1 Tbl. butter in a sauce pan, add the minced vegetables and saute over low heat until soft, stirring as it cooks.
  • Add the garlic, stir it in and cook until it softens (no color).
  • Add the beef and cook stirring frequently until it just changes color.
  • In a mixing bowl combine the tomato paste, plum tomatoes and 1/2 cup of the reserved porcini liquid, stir slightly breaking the whole tomatoes.
  • Add the tomatoes to the beef mixture.
  • Stir in the parsley and seaon with salt and pepper to taste.
  • Cover the pan and simmer the ragu for 1 1/2 hours.
  • About 10 minute before the ragu is cooked, add in the porcini mushrooms and peas. This should be a very thick sauce with no loose liquid.
  • Keep warm while you cook the rice.
  • Bring the broth to a boil in a pot.
  • Stir in the rice, cover and cook, stirring ocasionally until all liquid is absorbed.
  • Stir in the cheese, butter, and heavy cream.
  • Preheat oven to 350 degrees.
  • Remove the mold from the refrigerator and pack the rice evenly in the mold.
  • Fold the overhanging ham over the rice.
  • Place the mold into a baking pan large and pour water into the pan allowing it to come up about half way up the mold sides.
  • Bake for 25 minutes or until the rice is hot.
  • Remove the mold from the water bath and carefully run a knife around the inside of the mold to loosen.
  • Place a serving dish, larger than the mold over the top of the mold and invert the dish and mold together (hopefully it will unmold easily).
  • Remove the mold and fill ithe center with the ragu, reserving some to serve on the side.
  • Garnish the ragu in the center with some chopped parsley.
  • Serve hot with the extra ragu in a sauce boat, by cutting wedges at the table and spoon some ragu over it.

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    jrt_mom ate it and said...
    Yup labor intensive but perfect! I don't mind doing it for myself! I had this one time from an italian resto many years ago and I can't recall how it was made. Thanks for this recipe Joe! I'll definitely use it.
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The Cook

docjoe Davie, FL

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