Ingredients
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
Method
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Preheat oven to 180°C. Grease a 24cm springform tin with butter and dust with dried breadcrumbs.
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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.
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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.
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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.
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Sprinkle over remaining parmesan. Bake for 40-45 minutes or until golden. Serve with shredded red cabbage, radish and watercress salad.