SARTU DI RISO

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Sartu di Riso image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 21

1 pound Arborio rice (2 1/3 cups)
4 cups low-sodium chicken broth
1 3/4 teaspoons kosher salt
1 dried bay leaf
3 cups freshly grated Parmigiano-Reggiano
4 large eggs, at room temperature
1/4 cup extra-virgin olive oil
8 ounces sweet Italian sausage or sweet Italian turkey sausage
1 clove garlic, chopped
1 shallot, sliced
2 sprigs basil
One 2-inch piece Parmigiano-Reggiano rind
One 28-ounce can crushed tomatoes
3 tablespoons whole milk, at room temperature
7 tablespoons fine breadcrumbs
1/2 teaspoon dried oregano
8 ounces ground sirloin or ground dark turkey meat
Olive oil, for frying
1 1/2 tablespoons unsalted butter, at room temperature
1 cup frozen peas, thawed
One 8-ounce ball fresh mozzarella, diced

Steps:

  • In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside.
  • Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Remove the sausage from the casing and break into small, bite-size pieces. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.
  • Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside.
  • Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the remaining 1/4 teaspoon salt and the remaining 1/2 cup cheese. Using your hands, mix in the beef, until just combined. Heat 1/2-inch of olive oil in a medium straight-sided pan. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce.
  • Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking.
  • Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and 2 1/2-inches up the sides and middle of the pan. Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes.
  • Cool for 15 minutes.
  • Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve.

olaitan abolaji
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This recipe is a work of art! The presentation is stunning.


Oni Nicholson
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I'm new to cooking risotto. Do you have any tips?


Damian Juma
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This recipe looks delicious! I can't wait to try it.


Afsana Mim
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What is the best way to store leftover risotto?


Ikanza Joan
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Can I use a different type of rice for this recipe?


Noah Radford
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How can I make this recipe ahead of time?


cheyanne mcpherson
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This recipe is vegetarian. Can I add chicken or beef?


Awan Bawa
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I'm allergic to mushrooms. Can I substitute another vegetable?


Najifa Khanom
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This is my favorite risotto recipe. I've made it dozens of times and it's always a hit.


Robert Horning
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I'm a beginner cook and this recipe was easy to follow. The risotto turned out great!


Mpho Nkazimulo
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This recipe is way too complicated. I ended up giving up and ordering takeout.


RAmonita Marrero
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I followed the recipe exactly, but my risotto turned out mushy. Not sure what went wrong.


Shahnawaz Ansari
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I was so disappointed with this recipe. The risotto was bland and the texture was off.


Tryingsquirrel 4
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This recipe is a keeper! It's now my go-to risotto dish.


Sarwar Tareen
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Loved it! The crispy top and the creamy interior were perfection.


GamingWhitKian GWK
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This risotto was so easy to make, and it turned out so impressive. I'll definitely be making it again.


Essie
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I'm not usually a fan of risotto, but this recipe changed my mind. The addition of the peas and mushrooms really made it special.


James Baker
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This dish was a hit with my family! Everyone loved the creamy texture and the delicious combination of flavors.


Kathy Jenkins
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I was skeptical at first, but this Risotto al Sartù di Riso turned out amazing! The flavors were so rich and complex, and the texture was perfect.