Fortuna's Sausage & Italian Market Recipes

Timaballo di riso



A simple recipe I made with Mimma from the Tuscan Mommas while in Tuscany; perfect for an elegant dinner party or a outdoor cookout.

  • 14 oz - 1 lb of cooked Arborio rice, rinsed under cold water and drained
  • 1/4 cup good quality Olive Oil
  • 1 tbs thinly chopped marjoram
  • 1 teaspoon chopped fine mint
  • 2 tbs chopped fine parsley (flat leaf)
  • 5 tbs chopped basil
  • Approx 2 cups of cut in half cherry tomatoes or more
  • Approx 2 cups of mini fresh mozzarella balls
Boil rice al dente. Drain, rinse and cool. Add chopped herbs and olive oil and salt to taste. Oil the sides and bottom of a mold pan, (tube bundt cake pan works great too) and put all rice mixture in and press down to form mold. Refrigerate until ready to use. Then flip pan over on to a serving platter, add cherry tomatoes and mozzarella balls, and serve!

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