Cheese, Egg, and Cream Based Recipes - Cheese Timbale

Ingredients

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• 40 g/3 tbsp unsalted (sweet) butter

• 60 ml/4 tbsp grated Parmesan cheese

• 175 g/6 oz Fontina cheese, thinly sliced

• 175 g/6 oz Gruyere (Swiss) cheese, thinly sliced

• 175 g/6 oz/1 1/2 cups diced cooked ham

• Watercress sprigs

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Method:

1. Cook the rice in plenty of boiling salted water for 18 minutes. Drain thoroughly and return to the saucepan.

2. Grease a large ring mould (mold) with a little of the butter, stir the remaining butter and the Parmesan into the rice.

3. Spoon a third of the rice into the mould and press down well. Top with a third of the sliced cheeses and ham.

4. Repeat the layers twice more until all the ingredients are used. Bake for 5-8 minutes at 180°C/350°F/gas mark 4 to melt the cheeses and heat the ham through.

5. Loosen the edge of the mould and turn out on to a serving dish. Serve straight away, garnished with watercress in the centre.