50 ml/ 2 fl oz passata 300 g/11 oz risotto rice
2 eggs, lightly beaten salt and pepper
750 ml/1 1⁄4 pints Meat Stock 1⁄2 onion, chopped
50 g/ 2 oz Italian sausage, peeled and crumbled 65 g/2 1⁄2ozmozzarella cheese. diced
100 g/3 1⁄2 oz butter, Plus extra for greasing
80 g/3 oz breadcrumbs 20 g/3⁄4 oz dried mushrooms
1 thick bread slice, crusts removed
175 ml/6 fl oz milk
100 g/3 1⁄2 oz minced beef
plain flour, for coating
3 tablespoons olive oil
100 g/3 1⁄2 oz chicken livers, thawed if frozen, trimmed and chopped


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproof dish with butter and sprinkle with the breadcrumbs, turning to coat. Tip out any excess. Put the mushrooms in a bowl, add hot water to cover and leaveto soak for 20 minutes, then drain, squeeze and chop coarsely.
2. Tear the bread into pieces, place in a bowl, add the milk and a pinch of salt and leave to soak for 10 minutes, then squeeze out. Combine the minced beef and soaked bread, thenroll themixture into hazelnut-sizeballs and coat withflour.
3.Heat 25 g/1 oz of the butter with the olive oil in a frying pan, add the meatballs and cook until golden brown all over. Remove with a slotted spoon, drain on kitchen paper and set aside.
4.Heat 25 g/1 oz of the remaining butter in another pan , add the mushrooms and a pinch of salt, cover and cook over a low heat for 20 minutes. Melt 25 g/1 oz of the remaining butter in another frying pan.
5. Add the chicken livers and cook over a medium heat, stirring frequently, for about 5 minutes until lightly browned. Remove from the heat and season with salt. Heat the sausage and mozzarella in a small saucepan until the cheese has melted. Bring the stock to the boil.
6.Meanwhile, melt the remaining butter in another pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes, then add the passata and stir in the rice.
7.Add a ladleful of the hot stock and cook I stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.
8.This will take 18-20 minutes. Cover the base and sides of the prepared dish with a layer of risotto. Mix together all the filling ingredients and spoon them into the dish, pour the eggs over the filling and cover with the remaining risotto.
9.Bake for about 45 minutes. Remove from the oven, leave to stand for 10 minutes then turn out on to a serving dish and serve.

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