Rice Cake

• 1 1/4 Cup Rissotto rice (arborio)
• 2 Eggs (lighly Beaten)
• 1/4 Cup grated cheese
• Pinch of nutmeg
• FILLING
• 1 Tsp Olive Oil
• 5 oz of Sausage (1/2 lb take out of casing)
• 3/4 Cup ricotta
• 3/4 Provelone cheese (cut into cubes)
• 1/4 Cup chopped prosciutto
• 1/3 Cup peas

1. Preheat oven to 350 degrees. Butter the spring pan. Cook rice in lightly salted water unti al dente about 14 minutes. Drain well and put into bowl. Add eggs and grated cheese. Season with salt and pepper and nutmeg.
2. Heat oil in nonstick skillet add sausage and sautee until cooked. Then set aside.
3. In another large bowl, combine ricotta, provelone, prosciutto, peas and sausage. Mix well. Spoon 1/2 of the rice mixture into pan. Then top that with the cheese mixture. Then finish off the top with remaining rice. Level the top.
4. Bake fir 40 minutes or until golden. Remove from oven stand for 10 minutes. Remove from spring pan and put on platter.
5. *best if prepared a day before

rice, eggs, grated cheese, nutmeg, filling, olive oil, sausage, ricotta, provelone cheese, peas

Taken from www.epicurious.com/recipes/member/views/rice-cake-50080667 (may not work)