Timbale of rice and sausage - Testing

https://www.foodnetwork.com/recipes/food-network-kitchen/sausage-and-rice-timbale-recipe-1973483

1 -  This was very successful. The cooking time was double than suggested, but otherwise I made it as recommended and it worked a treat. I would like to try flavored broth to cook the rice next time. Oh, and the extra quarter lb of meat worked a treat.

5 cups water, salted (or broth?)

2½ cups arborio rice

1+2+1 Tbsps. butter

1 medium onion (6oz/170gr) chopped

3/4 1 pound Italian pork sausage (preferably luganega), casings removed

½ cup (25gr) fresh basil leaves

2 cloves garlic, minced

¼ cup tomato paste

3 cups chicken broth

3 to 4 Tbsps. breadcrumbs

4 large eggs

1¼ cups grated pecorino romano cheese (about 3 ounces)

2 oz deli-sliced provolone cheese or Gruyere

1. Bring a large pot of salted water to a boil. Add the rice and 1 Tbsp of butter, reduce the heat and simmer very slowly for about 20 minutes or until the rice is tender. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
2. Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
3. Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
4. Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 40 minutes. Transfer to a rack and let cool, 5 minutes.
5. Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.