"Bomba di riso" (Rice Bomb)

Prepare the sauce by slicing the shallot thinly and frying lightly in plenty of oil. Add a glass of white wine and the diced meat. Simmer with water. Add salt and, if necessary, a bouillon cube, if the meat is not flavorful enough. Once the meat has absorbed water and wine, add the chopped carrots and celery. Add the tomato paste. Leave to cook over a gentle heat for 2/3 hours. Toward the end of cooking, soak 0.7 oz/20 g of dried porcini mushrooms, squeeze out the water and add them to the sauce. Add the butter after turning off the heat, then stir.

Bring a pan of water to a boil and add a bouillon cube. When it reaches a boil, add the rice then cook, ensuring it is drained while it still has some "bite".

In the meantime spread oil inside a pan suitable for using in the oven and cover the entire inside surface with plenty of breadcrumbs.

Prepare the "tridura" mixture by beating the whole eggs with the Parmigiano Reggiano and a pinch of salt. Add a little grated nutmeg and stir.

Pour the liquid part of the sauce into a bowl. Drain the rice (retaining the water used for cooking it) and add to the bowl. Mix well and if necessary add a little of the cooking water, so that the resulting mixture is reasonably runny. Add the "tridura" mixture. Add the Parmigiano Reggiano. Taste the mixture and if necessary increase the amount of cheese to add flavor.

Fill half the pan previously prepared with the breadcrumbs, leaving a well in the middle (the rice must cover the bottom and sides with a thick layer). Place the sauce in the middle. Cover with the remaining rice. Sprinkle plenty of Parmigiano Reggiano and breadcrumbs on the surface.

Bake at 355-400°F/180-200°C for around 40-60 minutes.