Baked Rice Timballo

Method

1. Prepare a simple tomato sauce with peas and add a pinch of baking soda.
2. When the sauce is ready, turn off the heat. In another pan, toast the rice without any seasoning.
3. Add two ladles of the prepared sauce to the rice. Mix and cook the risotto, adding hot broth as needed.
4. Two minutes before the end of cooking, turn off the heat. Season the risotto with abundant grated cheese.
5. Place half of the risotto in a baking dish. Enrich with more sauce, prosciutto, mozzarella, and grated cheese.
6. Cover with the remaining risotto. Optionally add pieces of hard-boiled egg and fried eggplant for a super Sicilian version.
7. Top with remaining cheese and sauce. Bake in a hot oven until golden and bubbly.
8. Serve immediately.