Baked Risotto Cake

This recipe is from Giada on food network. It is really delicious and decedent. I feel like this could be a really great make ahead dish. Follow all baking directions but do not finish under the broiler or take out of the pan. Place in the fridge and when ready to serve bake at 350 for 10 minutes, and follow the rest of the broiler and plating directions!

Ingredients
Butter, for greasing the pan

Rice:
2 cups marinara or tomato-basil sauce
1 cup Arborio rice

Bechamel Sauce:
3 tablespoons unsalted butter, at room temperature
1/4 cup all-purpose flour
1 1/4 cups whole milk, at room temperature
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg

To Assemble:
1/2 cup plus 1/3 cup grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
1 cup frozen peas, thawed
4 large eggs, at room temperature, beaten
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
 1/3 cup plain breadcrumbs

Directions

1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with lots of foil so no water seeps in later.

2. For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool.

3. For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt and nutmeg.

4. For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan and prosciutto in a medium bowl. Slowly mix in the eggs, salt and pepper. Pour the mixture into the prepared springform pan and cover with foil.

5. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the springform pan. Bake for 1 hour. Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs. Cool for 15 minutes. Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve.

Herb Filled Braciole with Roasted Tomatoes and Arugula Salad

I've seen lots of Braciole's on TV and wanted to try making one. I did a breadcrumb, herb and garlic filling. Traditionally it's just parsley for the herbs, I grow some in my garden so I added those to the mix as well with the majority of the mix being parsley. I also added a little lemon zest and juice to brighten up the flavor.

Ingredients:
1/2 cup bread crumbs (mix of regular and panko)
1 tsp. lemon zest
1 tbsp. lemon juice
1 clove garlic, lightly charred in a pan
1/4 cup finely grated parmesan cheese
1/2 cup finely chopped fresh herbs (parsley and herbs of your choice)
1 1/2 tbsp. olive oil, split
salt and pepper
1 beef flank steak, about 2 lbs
2 pt. grape tomatoes
Arugula
Champagne or Lemon Vinaigrette

Directions:

1. Preheat oven to 475 degrees F. In small bowl, combine bread crumbs, garlic, cheese, lemon zest, lemon juice, herbs, 1 tbsp oil, and 1 tsp salt and 1 tsp pepper.

2. On large sheet of waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even 1/2-inch thickness. Spread crumb mixture over steak in even layer; press into meat. 

3. Starting at 1 long side, roll steak into long cylinder (about 2 1/2 inches in diameter) to enclose filling completely. (Some bread crumbs may spill out.) With butcher's twine or kitchen string, tie roll tightly at 1-inch intervals. Place roll in center of 18 inch by 12 inch foil lined sheet pan. Rub remaining 1/2 tbsp oil, 1 tsp salt, and 1 tsp freshly ground black pepper all over steak. Scatter tomatoes around steak.

4. Put tray in oven and roast 25 to 27 minutes or until temperature on meat thermometer, inserted into thickest part of roll, reaches 130 degrees F. Cover steak with foil and let stand in pan 10 minutes to set juices for easier slicing. Remove and discard twine; cut roll crosswise into 1/2-inch-thick slices. Toss arugula salad and cover a serving platter. Transfer meat and tomatoes with their juices to platter and serve.