Rice timbale with ham and cheese

In a large pot with a thick base brown the onion, peel and finely cut.

Add rice and brown for a few minutes mixing often.

Add 2 cups of warm milk and let it absorb, stirring often.

Once absorbed, add another 2 cups and let it absorb.

At this point the rice will be to the tooth, turn off, add 2 cups of milk and diluted, add almost all the grated Parmesan and saffron, salt and stir.

Add half of the provola in cubes and stir.

Pour half of the rice on a baking dish suitable for 8 people, make a layer of cooked ham and distribute almost all the remaining provola and a little more grated cheese.

Cover with the rest of the rice and finish with the remaining cheeses distributed on the surface.

Bake in a hot oven at 355 º F ventilated or static for 15-20 minutes or until you get a crispy crust.

Bake, let stand 15 minutes, cover with a sheet of parchment paper and a cotton placemat and serve warm and streaky.

I advise you to prepare the rice and serve it, it is not advisable to cook it in advance, because with rest it would absorb all the wet part becoming compact and losing the creaminess that characterizes it.