Timballo di Riso is a classic Italian baked rice dish that brings comfort and elegance to the table. Made with tender Arborio rice, rich tomato meat sauce, and layers of melted cheese, this baked rice cake is molded, baked, and sliced for a beautiful presentation. It’s hearty, satisfying, and perfect for family dinners or special gatherings.
Why You’ll Love This Recipe
This recipe delivers everything you want in a comforting baked dish. The creamy texture of Arborio rice pairs perfectly with savory meat sauce and melted mozzarella. It looks impressive when unmolded and sliced, yet it’s surprisingly simple to prepare.
It’s ideal for entertaining because it can be assembled ahead of time and baked just before serving. The combination of rice, beef, tomato sauce, and cheese makes it a complete and filling meal. Plus, it reheats beautifully, making leftovers just as delicious the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
300 g Arborio rice
400 ml tomato sauce
300 g ground beef
200 g mozzarella cheese, diced
50 g Parmesan cheese, finely grated
2 tablespoons olive oil
1 small onion, finely chopped (about 100 g)
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley (optional)
2 tablespoons butter (for greasing the mold)
2 tablespoons breadcrumbs (for coating the mold)
Directions
Preheat your oven to 180°C (350°F). Grease a round baking mold or springform pan (20–22 cm) with butter and coat lightly with breadcrumbs. Set aside.
Bring a large pot of salted water to a boil. Add the Arborio rice and cook until al dente according to package instructions, about 8–10 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Add the ground beef to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon, about 6–8 minutes. Season with salt, black pepper, and dried oregano.
Pour in the tomato sauce and let the mixture simmer for 10–15 minutes, allowing the flavors to blend and the sauce to slightly thicken. Remove from heat.
In a large mixing bowl, combine the cooked rice with half of the meat sauce, half of the diced mozzarella, and half of the grated Parmesan. Mix well until evenly combined.
Spoon half of the rice mixture into the prepared mold, pressing it down gently to create an even layer. Add a layer of the remaining meat sauce and sprinkle with the remaining mozzarella.
Cover with the rest of the rice mixture, smoothing the top with a spatula. Finish by sprinkling the remaining Parmesan over the surface.
Bake in the preheated oven for 30 minutes, or until the top is golden and the cheese is melted.
Remove from the oven and let it rest for 10–15 minutes. Carefully run a knife around the edges, then unmold onto a serving plate. Slice and serve warm.
You can replace ground beef with ground chicken for a lighter version. Adding peas or diced carrots to the meat sauce introduces extra flavor and texture.
For a richer taste, mix a beaten egg into the rice before layering to help the timballo hold its shape even better. You can also add small cubes of provolone or scamorza cheese for a deeper, smoky flavor.
For a vegetarian option, substitute the meat with sautéed mushrooms, zucchini, and spinach cooked in olive oil and garlic.
Storage/Reheating
Store leftover timballo in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in an oven-safe dish, cover loosely with foil, and warm at 170°C for about 15–20 minutes until heated through. You can also microwave individual slices for 2–3 minutes, though oven reheating preserves the texture better.
To freeze, wrap individual portions tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make Timballo di Riso ahead of time?
Yes, you can assemble it up to one day in advance and store it in the refrigerator. Bake it just before serving.
What type of rice works best?
Arborio rice is ideal because its starch content helps create a creamy texture and holds the shape well when baked.
Can I use leftover rice?
Yes, but slightly undercooked rice works best so it doesn’t become too soft during baking.
How do I prevent it from sticking to the mold?
Grease the mold thoroughly with butter and coat it with breadcrumbs to ensure easy unmolding.
Can I make it without cheese?
Cheese adds flavor and structure, but you can reduce or omit it if needed. The texture may be slightly less firm.
Why should I let it rest before unmolding?
Resting allows the cheese to set and helps the timballo hold its shape when sliced.
Can I add eggs to the mixture?
Yes, adding 1–2 beaten eggs to the rice mixture helps bind everything together for cleaner slices.
What can I serve with Timballo di Riso?
A simple green salad or roasted vegetables pair beautifully with this rich dish.
Can I use a different sauce?
Yes, you can use a creamy béchamel sauce or a combination of tomato and béchamel for a more traditional layered effect.
How do I know when it’s fully baked?
The top should be golden and slightly firm to the touch, and the cheese should be fully melted.
Conclusion
Timballo di Riso is a comforting and impressive Italian baked rice dish that transforms simple ingredients into a stunning centerpiece. With its rich layers of rice, savory meat sauce, and melted cheese, it offers both flavor and elegance. Whether for a family dinner or a festive gathering, this recipe is sure to become a favorite at your table.
Timballo di Riso is a traditional Italian baked rice dish made with creamy Arborio rice, savory tomato meat sauce, and melted cheese, all layered and baked into a molded casserole that’s perfect for slicing and serving at family meals or gatherings.
Author:Sophia
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:6 portions
Category:Main
Method:Baking
Cuisine:Italian
Diet:Halal
Ingredients
300 g Arborio rice
400 ml tomato sauce
300 g ground beef
200 g mozzarella cheese, diced
50 g Parmesan cheese, finely grated
2 tablespoons olive oil
1 small onion, finely chopped (about 100 g)
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley (optional)
2 tablespoons butter (for greasing the mold)
2 tablespoons breadcrumbs (for coating the mold)
Instructions
Preheat oven to 180°C (350°F). Grease a 20–22 cm baking mold or springform pan with butter and coat with breadcrumbs.
Boil Arborio rice in salted water until al dente (8–10 minutes). Drain and set aside.
Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook 30 seconds more.
Add ground beef and cook until browned, about 6–8 minutes. Season with salt, pepper, and oregano.
Pour in tomato sauce and simmer for 10–15 minutes until thickened. Remove from heat.
In a large bowl, mix cooked rice with half of the meat sauce, half of the mozzarella, and half of the Parmesan. Stir to combine.
Spread half the rice mixture into the mold and press gently. Layer with remaining meat sauce and mozzarella.
Top with the rest of the rice mixture and smooth the surface. Sprinkle with remaining Parmesan.
Bake for 30 minutes, until top is golden and cheese is melted.
Let rest for 10–15 minutes. Run a knife around the edges and unmold onto a plate. Slice and serve warm.
Notes
Letting the dish rest helps it firm up and slice neatly.
Add a beaten egg to the rice mixture for better structure.
For a vegetarian version, substitute meat with mushrooms or vegetables.
Freeze portions for up to 2 months and reheat in the oven.
