Rice, Mushroom, and Taleggio Cheese Pie

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Rice, Mushroom, and Taleggio Cheese Pie

Ingredients

Olive Oil - to taste
Onion - 2 heads
Garlic - 3 cloves
Rice - 12.3 oz
Vegetable Broth - 1 qt
Fresh wild mushrooms - 7.1 oz
Butter - 0.9 oz
Thyme - 5 sprigs
Grated Parmesan cheese - 3 oz
Ricotta cheese - 5.3 oz
Chicken Eggs - 2 pieces
Taleggio cheese - to taste

Step by Step guide

Step 1

Heat 2 tablespoons of olive oil in a large skillet and sauté the onion and garlic over low heat until soft. Add the rice and sauté for 1 minute, stirring, then gradually pour in the broth, waiting for the first portion of broth to be absorbed before adding the next. Continue to simmer, adding broth, for 20 minutes, until the rice is tender. Spread the rice in a baking tray.

Step 2

Preheat the oven to 180°C (350°F). Lightly grease a deep springform pan with butter. Place the mushrooms in a clean skillet, add the butter and leaves from 2 sprigs of thyme, and sauté until golden and tender. Combine the rice with most of the mushrooms in a bowl, add all the Parmesan, ricotta, and eggs, season well with salt, and mix thoroughly.

Step 3

Transfer the mixture to the pan, press down, and smooth the surface. Sprinkle with the remaining mushrooms, Taleggio, and thyme; press down to bind all the ingredients; drizzle with olive oil. Bake for 25-30 minutes until golden brown. Cool for 20 minutes, then cut into portions and serve with a salad.