¼ (one quarter) cup butter, melted
4 tablespoons Italian style breadcrumbs
1 1/2 (one and one half) cups short grain white rice such as arborio
¼ (one quarter) teaspoon saffron threads or ground turmeric
½ (one half) cup freshly grated Parmesan cheese
1 egg, lightly beaten
2 tablespoons milk
½ (one half) teaspoon salt
¼ (one quarter) teaspoon freshly ground black pepper
Timballetti di Riso allo Zafferano
Preheat the oven to 425degrees
To make the timbales, generously brush 6 4-oz. ramekins with melted butter. Spoon 1 tablespoon of the breadcrumbs into a ramekin and roll the crumbs around until they thoroughly coat the bottom and sides of the cup. Tap out the excess crumbs into the next ramekin and repeat. Add more crumbs as needed until all of the dishes are coated. Reserve the extra crumbs.
Cook the rice and the saffron in 6 cups of boiling water for 12 minutes or until the rice is just al dente. Drain the rice well in a strainer or a colander lined with cheesecloth. In a bowl, combine the cooked rice, remaining melted butter, Parmesan cheese, egg, milk, salt and pepper. Spoon the rice mixture evenly into the prepared ramekins and gently press down with the back of a spoon. Sprinkle the rice with the remaining crumbs. Bake the timbales in the preheated oven for 20-25 minutes until they are golden brown and have started to pull away from the sides of the cups. Remove from the oven and cool slightly.
To make this dish an interesting appetizer serve it on its own with any of the sauces in this book, try it first with Roasted Garlic Sauce, you will not be disappointed.