1/2 quart chicken stock
1 generous pinch saffron threads
EVOO, as needed
1/2 pound pancetta, finely chopped
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 1/4 cups Arborio or Carnaroli rice
1/2 cup dry white wine
About 1/2 cup grated Parmigiano-Reggiano
2 tablespoons butter
1 1/2 cups chicken stock
A handful of dried porcini mushrooms (no more than 1 ounce)
3 tablespoons butter
1 onion, chopped
4 ounces chicken livers, chopped
1/4 teaspoon ground thyme
Salt and finely ground black pepper
Splash dry sherry or marsala
1 tablespoon EVOO
12 ounces ground beef sirloin
1/3 to 1/2 pound bulk hot or sweet Italian sausage or 2 links cut from casings
3 to 4 cloves garlic, chopped
2 tablespoons tomato paste
4 ounces fresh mozzarella cheese, diced
1 cup frozen peas, defrosted
1 handful fresh basil leaves, torn
1 small plum tomato, seeded and diced
Softened butter, for greasing mold
Panko breadcrumbs, for dusting
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