Rice flan with sausage and scamorza

The rice flan with sausage and scamorza is a rich and tasty dish, excellent for a hearty dinner or a family lunch. Here is the recipe:

Ingredients

• 350 g of risotto rice (such as Arborio or Carnaroli)
• 250 g of sausage
• 200 g of smoked scamorza cheese
• 1 small onion
• 50 g of grated Parmesan cheese
• 500 ml of vegetable or meat broth
• 2 eggs
• Salt and pepper to taste
• Butter to taste
• Breadcrumbs to taste
• Extra virgin olive oil

Preparation

1. Begin by thinly slicing the onion and sautéing it in a pan with a drizzle of extra virgin olive oil.
2. Remove the outer skin from the sausages, crumble them, and add to the onion. Let them brown until they are well cooked.
3. In the meantime, bring the vegetable or meat broth to a boil.
4. Cut the smoked scamorza into cubes.
5. Cook the rice in a pot with the hot broth, following the cooking times indicated on the package, but keeping it al dente. If necessary, add broth during cooking.
6. When the rice is ready, turn off the heat and add to the rice the browned sausage, diced scamorza, grated Parmesan, and season with salt and pepper.
7. Incorporate the beaten eggs to bind the mixture.
8. Butter and sprinkle breadcrumbs into a baking dish or flan mold, then pour in the rice mixture.
9. Level the surface and sprinkle with a handful of breadcrumbs and a few flakes of butter.
10. Bake in a preheated oven at 180 °C for about 20-25 minutes, until the surface is golden and crispy.
11. Let it cool for a few minutes before unmolding and serving.

Curiosity

The rice flan is a versatile recipe that allows for numerous variations. You can add vegetables such as spinach or mushrooms, or enrich it with different spices for an extra touch. In Italy, the rice flan is an excellent way to recycle leftover rice and is a dish that lends itself to many regional interpretations.

If you don’t have scamorza, you can easily replace it with another melting cheese of your choice, such as mozzarella or provolone.