Ingredients
- 1 ounce dried wild mushrooms
- 5 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 2 tablespoons tomato paste concentrate (from tube)
- 7 cups chicken or beef broth, heated to a simmer
- 1 cup frozen peas
- Salt
- Freshly ground black pepper
- 1/3 pound pork sausage
- 2/3 pound ground beef
- 1 large egg
- 5 tablespoons freshly grated Parmigiano-Reggiano cheese
- 5 tablespoons fine plain breadcrumbs, plus more for mold
- 3 tablespoons unbleached all-purpose flour
- 6 tablespoons unsalted butter, plus more for mold
- 4 ounces chicken livers, cut into small pieces
- 2 1/2 cups Arborio rice
- 4 ounces fresh mozzarella cheese, cut into cubes
- Special equipment: a 2-quart mold or ovenproof bowl
Preparation
Step 1
Soak dried mushrooms in 2 cups hot water for 20 minutes; drain, reserving liquid, and finely chop.
Heat oven to 350°.
In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Dilute tomato paste in 1 cup broth, then add to pan with onion. Add mushrooms, peas and pinch salt and pepper; bring to a simmer. Add sausage and simmer, covered, until sausage is nearly cooked through, about 10 minutes. Transfer sausage to a cutting board and slice in to 1/4-inch pieces. Return pieces to skillet and simmer, uncovered, until liquid is mostly evaporated, about 10 minutes more. Remove from heat.
In a bowl, stir together beef, egg, 1 tablespoon Parmigiano-Reggiano, 1 tablespoon breadcrumbs, 1/4 teaspoon salt and 1/4 teaspoon pepper. Form into 1 1/2-inch balls.
In a large skillet, heat remaining 3 tablespoons oil over medium-high heat until hot but not smoking. Dust meatballs lightly with flour and fry in 2 batches until golden on all sides, about 5 minutes. Drain on paper towels. Drain oil from skillet and wipe clean with paper towels. Melt 1 tablespoon butter in skillet over medium-high heat. Add liver and pinch salt; cook, stirring occasionally, until liver is cooked through, about 2 minutes. Add liver and meatballs to skillet with sausage; stir to combine.
Combine remaining 6 cups broth and mushroom liquid in a large saucepan; bring to a boil. Add rice, reduce heat to medium-low, and cook until al dente, about 8 minutes. Drain rice; spread onto a large plate and let cool to room temperature. Transfer rice to a large bowl; stir in 4 tablespoons butter and remaining 4 tablespoons Parmigiano-Reggiano while still warm.
Grease mold or ovenproof bowl with butter and dust with breadcrumbs. Put 1 1/2 cups of the rice mixture into bowl and press into base and up sides, forming a well in the center. Pour meat sauce into well; top with mozzarella, then cover with remaining rice. Cover with remaining tablespoon butter, cut into small pieces, and remaining 4 tablespoons breadcrumbs. Bake for 1 hour.
Remove mold from oven; transfer to a wire rack and let cool for 10 minutes. Run a knife around edges of mold to loosen rice, then invert onto a large serving plate. Serve immediately.