Rice Pot Pie with Four Cheeses (Tortino di riso ai 4 formaggi)

INGREDIENTS: (4 servings)
400 Grams Rice
150 Grams Mozzarella cheese
100 Grams Fontina cheese
100 Grams Emmenthal cheese
50 Grams Grated Parmesan cheese
100 Grams Raw Ham
100 Grams Butter
50 Cl. Milk
2 Tomatoes
1 Egg
Salt

Cook the rice in salty hot water with the milk.
Drain it, season the rice with the egg yolk, 50 grams butter and half parmesan cheese.
Amalgamate well, butter a heat-resistant pan and make on the fund a rather high layer of rice, cover with a layer of mozzarella cheese, alternated with a layer of fontina cheese and top with minced ham.
Make another layer of rice and one of grated emmenthal cheese (50 grams).
Cover with other rice, put the tomatoes cut to segments and without seeds, add the remained melted butter, add emmenthal cheese and dust with grated parmesan cheese .
Bake for 15 minutes, melt completely the cheeses and finish the cooking au gratin.