This recipe is rather laborious but your satisfaction will be very high. It will make a sensation! You might realize it for a special occasion or during Christmas holiday when we stay more at home. The timbale is very good and suited for all. It's a recipe of the best Mediterranean tradition, in which rice couples with sea fish.
It's a one-plate meal. If you want to complete your menu, you could choose seasonal greens and fruit. On the contrary, in the case of a special occasion, you can add other dishes.
Begin your work in the kitchen preparing the little stone bass balls and frozen spinach.

Cooking spinach

Steam spinach for 10 minutes.

Preparing little stone bass balls

Fish fillets should be passed through a mincer. If you don't have a mincer, you may purée the fish in a blender or food processor with all the other ingredients. However, in the first case you can understand in a better way the right quantity of plain dried breadcrumbs (about 4 tablespoons) you have to add in order to obtain a mixture suited to make 1 cm (1/2 in) size balls. Wet you hands before rolling the mixture into the little balls!
Pour the olive oil into a large non-stick frying pan and arrange the little balls. Simmer them over a low flame, stirring delicately not to break them, for 10 minutes or until they are brown on all sides. At this point switch off the gas and take away the balls from the pan with a skimmer.

Preparing the sauce

Scrap up any sediment from the bottom of the pan. Add all the ingredients, necessary for the sauce, and cook, half-covered, for about 20 minutes over a low flame. At this point add the little balls and let them become tasty in the sauce. Switch off the gas only when the cooking water is well reduced.

Preparing "risotto"

Meanwhile you are cooking the sauce, you can prepare the risotto.
Prepare stock, following the instructions on the package. Store it boiling while you're cooking your risotto.
Meanwhile purée the spinach in a blender or food processor until smooth.
Add olive oil, dried chives, marjoram and rice in a large saucepan. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring. At this point add puréed spinach and 2 ladlefuls of vegetable stock; simmer until absorbed, stirring. Keep adding stock, ladle by ladle, until rice is tender.
Remember! You have to stir frequently

Final steps

Meanwhile you are cooking risotto and sauce, you could prepare the 2 moulds. You have to butter them and then sprinkle with plain dried breadcrumbs.
Preheat oven to 190°C (375°F).
When the risotto is ready, line the moulds with a thick layer of rice, aiding yourself with a spatula. Remember to leave about a quarter aside with which to finish off the timbale. Arrange the filling (sauce with little balls) on this bed. Cover with the rest of the rice and press very well.
Bake for 25-30 minutes or until a nice, golden crust forms.
Remove from the oven and wait for 5 minutes before turning it into a serving dish.
Serve it nice and hot.

Note

• - You can't cool excessively your timbale and so you can't expect to slice it perfectly. After all the coup d'oeil is guaranteed and the admiration and wonder of your guests will be all for you!
• - This dish can be prepared for 4 people too. It's enough to halve the quantities.

What's the right wine for " Rice timbale with stone bass balls " ?

Our suggestion is: Isonzo Riesling Renano (white wine from Friuli - Italy)