This simple recipe from Fortuna’s Sausage & Online Italian Market is perfect for an elegant dinner party or an outdoor cookout.
Ingredients
SERVINGS: 4-6 Serving(s)
- 14–16 ounces Arborio rice
- 1 tablespoon finely chopped marjoram
- 1 teaspoon finely chopped mint
- 2 tablespoons chopped flat leaf parsley
- 5 tablespoons chopped basil
- ¼ cup good quality olive oil plus additional for pan
- Salt to taste
- Approximately 2 cups cherry tomatoes, cut in half
- Approximately 2 cups fresh mini mozzarella balls
Preparation
Boil rice for about 20 minutes until al dente. Drain and rinse. When all water has drained from the rice, let it cool in a large bowl.
Add chopped herbs and olive oil to the rice along with salt to taste; mix well.
Oil the sides and bottom of a mold (a tube or bundt cake pan works great, too). Pour the rice mixture into the mold and press down. Refrigerate to set.
When ready to serve, unmold the timballo onto a serving platter and arrange the halved cherry tomatoes and mozzarella balls on the top and around the sides. Serve!
