Bring 2 l of water and 10 g of salt to a boil.

Cook the 350 g rice until al dente, about 12 minutes.

Drain the rice and let it cool until warm.

Add the cooking cream and egg to the rice in a mixing bowl.

Add pecorino cheese and Parmesan cheese to the rice mixture.

Season with black pepper and mix until evenly combined.

Brush the nonstick frying pan with olive oil.

Sprinkle breadcrumbs over the oiled pan.

Press half of the rice mixture firmly into the pan.

Arrange all melting cheese slices over the rice layer.

Cover the cheese with the remaining rice mixture.

Level the surface and brush it with the remaining olive oil.

Sprinkle the top with the remaining breadcrumbs.

Cook the timbale over medium heat for 10 minutes.

Invert the timbale onto a plate and slide it back into the pan.

Cook the second side over medium heat for 10 minutes.

Rest the timbale for 5 minutes before slicing and serving.