1 Tbsp unsalted butter, for greasing
½ cup dried breadcrumbs, for dusting
2 cups medium-grain rice
3 cups water
2 tsp fine salt
4 eggs, lightly beaten
150g parmesan, finely grated
1 bunch flat-leaf parsley, finely chopped
2 Tbsp extra virgin olive oil
1 large brown onion, diced
4 cloves garlic, finely chopped
650g pork and fennel sausages, skin removed
¼ cup tomato paste
Sea-salt flakes and freshly ground black pepper, to season
1 cup chicken stock
Shredded red cabbage, radish and watercress salad, to serve
Preheat oven to 180°C. Grease a 24cm springform tin with butter and dust with dried breadcrumbs.
Wash rice until water runs clear. Put in a large saucepan with water and fine salt, then stir to combine. Bring to the boil over a high heat, then reduce heat to medium. Once craters form, cover with a lid, take off heat and set aside for 20 minutes (rice will continue to cook). Stir eggs, 80g of the parmesan and parsley into rice and set aside.
Meanwhile, heat oil in a large saucepan over a medium-low heat. Add onion and cook for 5 minutes or until softened. Add garlic and cook for 2 minutes. Add sausage, using a wooden spoon to break up meat. Cook for 2-3 minutes or until browned. Stir in tomato paste and cook for 1 minute or until mixture starts to stick. Stir in 50g of the parmesan and season with sea-salt flakes and pepper.
Pour in stock and bring to a simmer. Reduce heat to low and cook until completely dry. Press 2/3 of the rice mixture onto base and side of prepared tin. Fill with sausage mixture and top with remaining rice mixture, pressing firmly to seal.
Sprinkle over remaining parmesan. Bake for 40-45 minutes or until golden. Serve with shredded red cabbage, radish and watercress salad.