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An elaborate baked rice mold layered with meat, vegetables, and cheese from southern Italy. This high protein mediterranean family showpiece is perfect for Sunday dinners and festive gatherings.
Preheat the oven to 375°F. Prepare a large oven-safe mold or springform pan by greasing it with 1 tbsp olive oil.
Cook the Arborio rice in salted boiling water until just al dente (about 15 minutes), then drain and allow to cool. Beat the eggs and mix with the rice, Parmesan cheese, and a pinch of nutmeg.
Heat 3 tbsp olive oil in a skillet over medium-high and sauté onions, carrot, celery until softened, about 8 minutes. Add ground beef and sausage, cook until browned. Stir in tomato paste, black pepper, peas, and fresh basil. Let mixture cool slightly.
Layer half of the rice mixture in the bottom and up the sides of the mold, pressing firmly. Add half the meat mixture, then mozzarella, then the remaining meat and remaining mozzarella. Top with rice mixture, smoothing and sealing edges.
Bake covered for 45 minutes, then uncover and bake an additional 15 minutes until golden on top. Rest for 15 minutes before unmolding and serving.
