Sartù di Riso
A classic Neapolitan dish!
Equipment
- Bundt Pan
Ingredients
- 2 cups Arborio Rice
- 3 1/2 cups Chicken Broth
- 1/3 cup Meat Sauce
- 1/4 cup Grated Pecorino Romano
- 3 Large Eggs
- 3/4 cup Cubed Smoked Scamorza or Mozzarella
- 1/3 cup Sweet Peas
- 2 Boiled Eggs
- Mini Meatballs follow this recipe
- 1/4 cup Plain Breadcrumbs
- 1 tbsp Butter
Meat Sauce
- 1 28 oz Can of Whole Peeled San Marzano Tomatoes
- 1/2 lb Ground Beef or Sausage
- 1/4 Yellow Onion, chopped
- Fresh Basil
- Salt & Pepper to taste
Instructions
Make the sauce
- Puree the San Marzano tomatoes.
- Into a saute pan, add olive oil and onion. Saute until translucent and then add the meat. Brown the meat well and then add the pureed tomatoes. Season with basil, salt and pepper. Cook the sauce on low for 1 hour to reduce.
Make the Rice
- To a pot add 3 1/2 cups of chicken broth and bring to a boil. Add in the rice and stir to combine. Bring to a boil again and then place on low and cook for 15-20 mins.
- Add 1/3 cup of meat sauce to the cooked rice and stir to combine. Add in 1/4 cup of grated Pecorino Romano and stir to combine. Add to a baking sheet and spread it out to allow the rice to cool to room temperature.
- Once cooled, add the whisked eggs and mix well.
Meatballs
- Make the mini meatballs by following my meatballs recipe here. You will only need half the mixture for this recipe. Make regular meatballs with the other half and you can freeze them.
- Fry the meatballs in olive oil and place on a paper towel to drain.
- Cook your peas by boiling them in salted water until tender and add to an ice bath to stop the cooking process.
- Cook the eggs by adding them to a pot with cold water. Bring the water to a boil and then turn off the heat. Set a timer for 7 minutes. Then place them into cold water for 15 mins and then peel and chop.
Assembly
- Preheat the oven to 375℉.
- Butter the bundt pan and sprinkle with bread crumbs. Shake the pan so that the bread crumbs stick to the butter.
- Add half the mixture to the bottom of the pan. Make a ditch in the center for the filling.
- Add a little bit of meat sauce, peas, meatballs, boiled eggs, and smoked scamorza. Add a little bit more meat sauce on top and then add the other half of the mixture on top. Flatten it out and sprinkle with bread crumbs. Spray the breadcrumbs with olive oil spray to get a nice golden crust.
- Bake for 50-55 minutes.
- Wait 30 minutes before trying to flip out of the pan. You have to give it an opportunity to set or it will fall apart when flipped.
- If you have extra stuffing ingredients, you can mix them with sauce and add them to the center hole of the Sartù.