Prepare an 8” spring form pan by greasing the inside with 1 tablespoon of butter.
Bring a large pot of water to the boil and add 2 teaspoons salt and the Arborio rice. Simmer uncovered for 12 minutes. Drain the rice well and set it aside to cool.
Place a skillet over medium heat and add the canola oil and remaining 1 tablespoon of butter. Once the butter is melted add the onions and cook for 5 minutes Remove sausage from it’s casing and mix it into the onions. Use a wooden spoon to break up the sausage and cook until the sausage is browned. Add the garlic, pepper, chili flakes and cook for another 2 minutes.
Stir in the tomato paste and chicken stock and simmer on medium until most of the liquid has evaporated, about 25 minutes. Continue to break the sausage up as it cooks. Stir in the peas and basil, take it off the heat and set it aside to cool slightly.
Pour the rice into a large bowl and add the Parmesan cheese and eggs, stir well so that the rice is coated with the eggs.
Measure 4 cups of the rice mixture into the spring form pan. Use damp hands to work the rice evenly over the base and up the side of the pan. Leave a ½” border at the top circumference of the pan without any rice. The rice crust should be about ½” thick.
Top the rice crust with the provolone slices and pour the sausage and pea mixture on top the provolone. Top with remaining rice so you have the meat mixture completely covered in.
Place in the oven for 25 minutes. Remove and allow the pie to cool for 10 minutes.
Remove the side of the pan. Cut pie into wedges and serve.
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