Creamy rice timbale with lemon artichokes, sautéed spinach and parmesan crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a round or oval baking dish with a little of the olive oil.

2. 2

   In a medium saucepan, heat 1 tbsp olive oil and 10 g butter over medium heat. Add the onion and cook for 4 to 5 minutes until translucent. Stir in half of the garlic and cook 30 seconds more.

3. 3

   Add the short-grain rice and stir for 1 minute to lightly toast it. Pour in the hot vegetable broth gradually, stirring often, and cook for 15 to 18 minutes until the rice is tender and creamy. Add 50 g parmesan, the heavy cream, lemon zest, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well and remove from the heat.

4. 4

   While the rice cooks, heat a large skillet with the remaining 1 tbsp olive oil. Add the artichoke hearts, thyme, 1/4 tsp salt, and a pinch of black pepper. Sear for 4 to 5 minutes, turning once. Add the remaining lemon juice and cook 1 minute more. Set aside.

5. 5

   In the same skillet, melt the remaining 10 g butter. Add the rest of the garlic and cook for 20 seconds. Add the spinach and sauté for 2 to 3 minutes until wilted and any excess moisture has evaporated. Season with the remaining salt and black pepper.

6. 6

   Transfer the rice to a large bowl and let it cool for 5 minutes. Add the beaten eggs and mix quickly so they incorporate without scrambling.

7. 7

   Spread half of the rice into the greased baking dish and level it. Arrange the sautéed spinach and artichoke hearts on top. Cover with the remaining rice and finish with the remaining 30 g parmesan over the surface.

8. 8

   Bake for 15 to 17 minutes at 200 °C / 400 °F until thoroughly hot. Then broil for 2 to 3 minutes more, watching closely, until a golden crust forms.

9. 9

   Let it rest for 5 minutes before serving so the timbale can set and be portioned easily.