Risotto Timbale

Ingredients

• 1/2 quart chicken stock
• 1 generous pinch saffron threads
• EVOO, as needed
• 1/2 pound pancetta, finely chopped
• 2 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1 1/4 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• About 1/2 cup grated Parmigiano-Reggiano
• 2 tablespoons butter
• 1 1/2 cups chicken stock
• A handful of dried porcini mushrooms (no more than 1 ounce)
• 3 tablespoons butter
• 1 onion, chopped
• 4 ounces chicken livers, chopped
• 1/4 teaspoon ground thyme
• Salt and finely ground black pepper
• Splash dry sherry or marsala
• 1 tablespoon EVOO
• 12 ounces ground beef sirloin
• 1/3 to 1/2 pound bulk hot or sweet Italian sausage or 2 links cut from casings
• 3 to 4 cloves garlic, chopped
• 2 tablespoons tomato paste
• 4 ounces fresh mozzarella cheese, diced
• 1 cup frozen peas, defrosted
• 1 handful fresh basil leaves, torn
• 1 small plum tomato, seeded and diced
• Softened butter, for greasing mold
• Panko breadcrumbs, for dusting

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