Rice Dove

Method

1. In a pan with olive oil, brown the sausage, ground beef, and chopped celery, onion, and carrot.
2. Add the peas, cover, and cook for about 20 minutes to make a ragù.
3. Prepare a classic risotto base: toast the rice in a little butter.
4. Add boiling vegetable broth gradually and cook the rice.
5. When the rice is half cooked, add the prepared ragù (sausage, ground meat, peas).
6. Continue cooking, stirring, and season with salt and pepper until the rice is fully cooked.
7. Turn off the heat and mantecare (cream) with butter, Parmesan cheese, and drained mozzarella. The result should be sticky and not too fluid.
8. Let the risotto cool completely.
9. Beat two eggs and mix them into the cooled risotto.
10. Line dove-shaped molds (carton or silicone) with parchment paper.
11. Fill the molds with the risotto mixture, pressing gently with a spoon.
12. Add a filling of mozzarella and salami in the center, then cover with more risotto.
13. Bake at 180°C (350°F) for about 15-20 minutes.
14. Let it rest for 5-10 minutes before unmolding.
15. Carefully unmold, decorate with half a hard-boiled egg and Parmesan shavings.