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1
Set a rack in the middle of the oven and preheat to 450.
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2
Butter the insides and top rims of all six cups or molds generously, using a teaspoon or more of soft butter for each.
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3
Sprinkle a teaspoon or more of grated cheese (or bread crumbs, if you prefer) inside each cup, and rotate and tilt it so the buttered surfaces are completely coated.
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4
Invert the mold and shake out loose cheese or crumbs (if cheese, be sure to collect and use it in the next steps).
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5
To refresh your sauce, stir 2 or 3 tablespoons water into the Ragu alla Bolognese (or more water if the ragu is very thick) and heat to a simmer in a small saucepan.
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6
Stir in the frozen peas, simmer them in the sauce for a few minutes, until tender, then take the pan off the heat.
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You should have 2 cups of sauce, or a bit more.
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Measure the risotto into a skillet, set it over low heat, andassuming it is chilled and congealed from refrigerationbreak up the lumps of rice with a spoon.
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9
Warm it up gently, and keep pressing and stirring until the rice loosens (dont cook or fry it), then stir in 1 cup of the warm Bolognese-and-green-pea sauce until thoroughly distributed.
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10
Take the skillet off the heat, and stir in 2/3 cup of grated cheese.
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The rice mixture should be warm, not hot: let it cool if necessary.
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12
Fill each cup, one at a time, as follows: Measure a scant 1/2 cup of the rice and plop it into the cup.
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13
Press the rice level with a teaspoon or your fingers, then press in the center to form a hollow and move some of the rice up the unfilled sides to the rim, like walls around a crater.
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14
To fill the crater, take two pieces of hard-boiled egg, a teaspoon of mozzarella cubes, and a teaspoon of prosciutto strips.
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Drop the pieces into the hollow, mixing them up a bit, press down gently, then top off the hollow with a teaspoon or so of the reserved Bolognese; level it with a spoon.
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The cup should be just about filled to the top.
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Cap it with 1 1/2 tablespoons of risotto mixture: press it down firmly and spread it smoothly and evenly within the rim of the cup.
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Finally, sprinkle 1 1/2 teaspoons of grated cheese lightly over the topdont press down the cheese.
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Fill each cup in this way.
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20
(You can refrigerate them at this point if you want; allow extra baking time for chilled cups.)
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For easy handling, set the cups on a baking sheet or in a shallow baking panspaced well apart for fast, even heatingand place it in the oven.
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Bake for 30 minutes, then rotate the sheet back to front.
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The top of each cup should be nicely colored but moist; juices from the insides should be hot enough to drip over the sides.
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Bake 20 minutes more, until the tops are dark gold and well crusted.
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25
Remove the sheet from the oven and let the cups sit and cool for at least 5 minutes, and up to 10, before unmolding.
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Meanwhile, gently heat the remaining Ragu alla Bolognese; you should have almost a cup left in the saucepanthin it with a bit of water if its thickened up while sitting.
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27
Warm up six small (dessert-size) plates, which you will need for unmolding and serving.
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28
Protecting your hands with pot holders or dry kitchen towels, set one hot cup on a clear counter.
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29
Insert a thin sharp knife blade into the cup, flat against the side, and run it all around, cutting through the crust on the rim and loosening the rice inside too.
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30
Lay one of the warm plates on top of the cup, and grip them firmly togethermake sure your pot holders or towels wont slip when you move your hands.
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31
Quickly invert the cup and plate and, before setting the plate on the counter, give the pair a sharp shake to loosen the rice cake.
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Center the upside-down cup in the plate and lift it up.
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What you hope is that it will come off the rice cake easily and completely.
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If some of the rice is stuck in the cup, just scrape it free and patch it in place.
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If the cup doesnt lift off the rice, give it a few good raps on the side and top with a heavy knife handle.
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You might have to invert the cup again and make sure youve cut through the crust completely.
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But you will succeed in unmolding each cup!
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When they are all unmolded, spoon about 2 tablespoons of hot Ragu alla Bolognese on top of each rice cake and let it drip down the sides.
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Serve right away.
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40
For a larger dinner party, this is a great way to serve facsimile risotto.
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41
Make the risotto and assemble the day before, then set in the oven to bake while your guests are arriving.
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42
Make sure to allow 20 minutes more of baking time if it is cold from the refrigerator.
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43
Riso al salto, rice with a jump, is the traditional way of reusing risotto in Italy, and a delicious one.
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The secret with leftovers is always to create a new dish, not a reheated one.
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To make rice with a jump you will need 2 cups of leftover risotto and 1/2 cup grated Parmigiano-Reggiano or Grana Padano, one beaten egg seasoned, and 2 tablespoons of chopped parsley or chives.
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Loosen the risotto with a fork, add the other ingredients, mix all well, and form hamburgerlike patties.
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Press them down slightly, and cook them in a hot non-stick skillet with butter till crispy on each side.
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48
Press them down with a spatula occasionallybut gently, because they are fragileuntil they form a crust, which is the best part.
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They are great for breakfast in the morning with eggs, or as a side for braised meats; or eat them just as they are.
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50
Leftover risotto makes also a good fried-rice facsimile.
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51
Saute in some olive oil some leftover vegetables or meat cut in small pieces, seasoned with salt and pepper.
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In the meantime, break the risotto up with a fork, and add it to the skillet.
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53
Cook for a few minutes, stirring, then add chopped scallions, chives, or parsley, and drizzle on some balsamic vinegarfor 3 cups of fried rice, youll need 3 teaspoons of aceto balsamico.
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54
Let the rice cook for 2 or 3 minutes, tossing, then serve.
