Filling: Add the béchamel and pea mixture into the center of the risotto-lined pan and even out the surface. (Ken Hively / LAT)
Top: Spoon the remaining risotto over the filling, spreading to cover completely. Seal the edges to enclose the filling. (Ken Hively / LAT)
Texture: Sprinkle panko or fine dry bread crumbs to barely cover over the top crust of the timballo. (Ken Hively / LAT)
Finish: Before baking, dot the risotto-topped timballo with butter for a golden-brown crust. (Ken Hively / LAT)
