1 ½ cups arborio rice
3 cups vegetable broth
8 tablespoons butter
1 cup bread crumbs
2 tablespoons extra virgin olive oil
1 cup onion, diced
1 tablespoon fresh garlic, minced
½ pound ground beef
½ pound sweet Italian sausage meat out of the casing
3 whole eggs beaten
1 pound Fontina cheese, shredded and divided
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup Italian flat leaf parsley, chopped
1 quart tomato sauce
Place the arborio rice and broth in a 2-3-quart sauce pan and bring to a boil. Lower heat to low, cover and place the pan half off the burner and cook 15 minutes.
Place a piece of parchment over a sheet tray and spray with kitchen pan spray and set aside.
After the rice cooks 15 minutes, pour onto the prepared sheet tray and flatten the rice out so it reaches the edges of the tray and refrigerate until chilled.
While the rice is chilling, in a large saute pan over medium heat, melt the butter and add the bread crumbs and cook for 5-10 minutes to toast, stirring often. Pour the browned breadcrumbs into a bowl and set aside.
Clean the saute pan and over medium heat, add the oil and onion and cook three minutes.
Add the garlic, ground beef and sausage and cook to brown the meat. Drain this mixture and discard the fat and liquid. Set the meat aside.
In a medium bowl beat the eggs and add three-quarters of the shredded cheese, leaving one-quarter for the top before baking.
Add salt, pepper and parsley to the egg and cheese mixture and set aside.
Preheat the oven to 350 degrees F.
Use a knife and cut the rice into 12 squares (4X3).
Begin assembling by pouring a half cup of tomato sauce into the bottom of a 9X9 baking pan.
Lay four rice squares on top of the sauce by lifting the rice from the parchment with a spatula and sliding into the pan.
Top that with one third of the toasted bread crumbs.
Top that with half of the drained meat mixture.
Top that with another half cup of sauce.
Top that with half the cheese mixture.
Top that with another third of the toasted crumbs.
Top that with four more rice squares.
Top that with the last half of the meat mixture.
Top that with another half cup of tomato sauce
Top that with the remaining cheese mixture.
Top that with the remaining four rice squares.
Top that with the last third of the toasted crumbs.
Finish by sprinkling on the last quarter pound of shredded Fontina cheese.
Place in the oven uncovered for 45 minutes.
Let sit 10-15 minutes to set up then cut 3X3 into nine pieces and serve with the remaining tomato sauce heated.
Keywords: Arancini Casserole