Timbale Of Rice

Preparation:

Preparation: Finely chop the onion; remove the skin from the sausage and cut it into small pieces; wash the livers, dry them and also cut them into small pieces. Melt half the butter in a saucepan and gently fry the onion until it is well coloured. Add the sausage and the rump cut into cubes and brown everything over high heat for a few minutes, stirring with a wooden spoon. Add the chicken livers, let them brown for a few moments, then sprinkle the sautéed with the white wine. When the wine has evaporated, put the tomatoes cut into strips and the cleaned and sliced mushrooms in the container, stir carefully and cook over moderate heat for 25 minutes. In the meantime, brown the rice in another saucepan with the rest of the butter (minus a little), over a moderate heat for 3-4 minutes, then pour over the boiling broth, salt and pepper and continue cooking over a low heat for about 15 minutes. When the rice is ready, mix in the Parmesan and transfer it into a buttered donut mold. Bake the timbale in the oven (200 degrees) for about 10 minutes, then turn it out of the mold onto a serving plate, place the prepared sauce in the center and serve.