Timbale Of Rice With Tomatoes

Preparation:

Preparation: Peel the onion and chop it finely with a crescent; remove the skin from the sausage and cut it into thick slices. Gently melt 50 g of butter in a saucepan and fry the chopped onion over low heat until it has browned. Add the sausage, let it brown for a few minutes, finally add the chicken livers, peeled and cut into small pieces. Saute all together for a few moments, then wet the sautéed with half a glass of dry white wine. When the wine has evaporated, put the peeled and sliced tomatoes in the saucepan and cook for 10 minutes, still over moderate heat, stirring occasionally with a wooden spoon. Once the indicated time has elapsed, add the rice, stir carefully to mix it with the sauce and cook for another 15 minutes, adding the broth, a little at a time. In the meantime, butter a mold with a central hole and sprinkle it with the breadcrumbs. Carefully clean the mushrooms and cut them into slices; reduce the veal rump into chunks. Brown the meat and mushrooms in a pan with the rest of the butter, over medium heat for 3-4 minutes, then reduce the heat to low and leave to cook with the container covered for 10 minutes. At the end, flavor the preparation with the necessary salt and a grind of pepper, sprinkle it with the chopped parsley, finally tie it all together with half a glass of cream. When the rice is cooked, season with salt, stir in the grated Parmesan and transfer it into the prepared mould, then put it in the hot oven (200 degrees) for 10 minutes. Invert the timbale onto a serving plate, place the mushroom sauce, kept warm, in the central hole and serve.