Bomba di Riso

After a finely chopped onion, let it brown in a pan with 50 g butter, now add 4 lovebirds previously cleaned, washed and cut into quarters.
Let them pass a little in the sauce, adding a glass of brandy, salt and pepper to taste.
After 15 minutes of cooking add 25 grams of mushrooms - that you put to soak in warm water a few hours before - and a bay leaf and cook on low heat adding, if necessary, a few tablespoons of broth.
After cooking boneless quarters.
Grease a baking pan with butter smooth with high sides, sprinkle with bread crumbs and pour about 500 grams of about 800 grams total rice (which in the meantime you will have cooked al dente in salted water) that, after having drained, you will have seasoned with two eggs, 100 grams of butter and 100 grams of grated cheese and a pinch of nutmeg.
Crook that you leave in the middle of the form, pour meat pigeon with their sauce. Cover with the remaining rice, sprinkle the surface with breadcrumbs and then brown in a hot oven. After the bomb legacy to rest for about ten minutes, rovesciatela on a serving dish and serve in slices, sprinkled with a few tablespoons of the remaining sauce.