I got the idea for this recipe from Janie at Panini Girl. I decided to use what was in my fridge, and create a version without tomato sauce. Here is what I used.
For the rice, I used Janie's recipe except for the cup of sauce. I used a cup of white wine instead.
1 pound Arborio rice (2 cups)
3-1/2 cups rich chicken stock
3 eggs beaten
1 cup freshly grated Parmigiano-Reggiano cheese
Combine the rice, chicken stock, and 1 cup white wine in a 4 quart saucepan. Bring to boil over high heat, stirring several times with a fork. Reduce heat to low, cover and cook 20 minutes or until the rice is still a little firm to the bite. Combine eggs and cheese and stir into rice. Set aside.
In the cheese Filling, I substituted fried sage leaves for the parsley.
1 pound ricotta cheese
8 ounces fresh mozzarella cheese, chopped
10 fresh sage leaves, fried in 1 T. butter, crumbled
Salt and freshly ground pepper
Combine all ingredients.
Finely chop one large head of broccoli.
Saute it with 2-3 oz. chopped pancetta and 1 T. olive oil.
Saute 1 pound of bulk Italian sausage (or remove from casings) until browned. Drain.
Bring 1/2 cup chicken broth to a boil.
Quickly whisk in 1 c. grated parmesan cheese and 3 T. olive oil.
Whisk in 1/4 c. cream or half and half.
Heat oven to 350.
Spray a 9 or 10 inch springform pan with cooking spray.
I made each component (rice, broccoli, sausage, cheese filling) ahead and let cool.
I assembled the whole thing, then made and topped it with the parmesan-cream topping while the oven was heating up.
Begin with one-third of rice, pressing it firmly into pan, evenly. Top with half of cheese filling, then sausage. Press in another third of rice, the remaining cheese filling, then broccoli. Top with the rest of the rice. Spread parmesan-cream filling on top, leaving one inch all the way around for it to spread to the edges when cooking.
Bake 1 hour. Let cool 10 minutes before cutting into wedges to serve.
I can't even tell you how delicious this is! The flavors all ran together perfectly, so that with each bite, the ingredients rolled around on your tongue with tastes of each of the main ingredients. This is a definite keeper! Looks great, tastes better, and is perfect for a fun summer dinner party. The best part is that it can all be done ahead and baked when your guests arrive!