The Bold Italian Sartu Di Riso Recipe: A Flavor Fiesta

Nestled in the heart of sicily, sartu di riso captures the essence of comforting, rustic cuisine.

Layers of seasoned rice, tender meatballs, and savory sausage create a culinary masterpiece that tells a story of tradition.

Rich aromas will transport you to bustling kitchens where generations have perfected this beloved dish.

Generations of home cooks have carefully assembled each ingredient with love and precision.

Crisp edges and a golden-brown crust promise a delightful contrast of textures that dance on your palate.

Molded into a stunning timbale, this recipe invites you to experience the warmth of sicilian hospitality.

Let’s unlock the secrets of this magnificent dish that transforms simple ingredients into an extraordinary feast.

Sartu Di Riso Meatball, Sausage, and Rice Timbale

• Create a Showstopping Centerpiece: This Italian rice timbale transforms an ordinary meal into a spectacular dining experience with its impressive layered design and rich, complex flavors that will wow dinner guests.
• Craft Versatile Comfort Food: Perfect for special occasions or family gatherings, this recipe allows customization with different meats, cheeses, and seasonings, making it adaptable to various taste preferences and dietary needs.
• Master Culinary Techniques: Learn advanced cooking skills like layering, molding rice, creating homemade sauce, and preparing multiple components that elevate your kitchen confidence and culinary expertise.
• Enjoy Multi-Dimensional Flavor Profile: Combining browned sausage, tender meatballs, creamy mozzarella, and robust tomato sauce creates a harmonious blend of textures and tastes that satisfy every palate.

Ingredients to Prepare Sartu Di Riso Timbale

• Arborio Rice: A creamy Italian short-grain rice perfect for creating a rich and dense base for the timbale.
• Ground Sirloin: Lean beef that provides a robust and savory meat component for the meatballs.
• Italian Sausage: Adds a spicy and flavorful meat element to the dish.

• Parmesan Cheese, Eggs, Mozzarella: Provide creamy texture, binding properties, and additional rich flavor to the rice and meatballs.
• Milk: Helps create a tender and moist texture for the meatballs.

• Crushed Tomatoes, Basil, Shallot, Garlic: Create a classic Italian tomato sauce with deep, aromatic flavors.
• Breadcrumbs, Kosher Salt, Black Pepper, Red Pepper Flakes, Dried Italian Seasonings: Enhance the overall taste and texture of the dish.

• Chicken Broth, Olive Oil, Softened Butter: Support the cooking process and add moisture and richness.
• Bay Leaves: Provide a subtle herbal background note to the rice.
• Peas: Add a pop of color and sweet vegetable element to the meat mixture.

How to Make Meatball and Sausage Timbale

Step 1: Cook Aromatic Rice Base

Combine arborio rice, chicken broth, bay leaves, and kosher salt in a large saucepan. Bring to a boil, then reduce heat and simmer covered for about 7 minutes until liquid is absorbed but rice remains slightly undercooked.

Step 2: Prepare Rice Mixture

Transfer rice to a large bowl and let cool completely. Stir in parmesan and eggs, then set aside.

Step 3: Brown Savory Sausage

Heat olive oil in a heavy-bottomed pot. Cook sausage until browned, breaking it apart with a spoon.

Remove sausage with a slotted spoon, keeping the oil in the pan.

Step 4: Create Robust Tomato Sauce

• Shallots
• Garlic

Add crushed tomatoes, basil, parmesan rind, and red pepper flakes.

Simmer for 15 minutes until thickened. Season with salt and pepper.

Step 5: Prepare Tender Meatballs

• Milk
• Breadcrumbs
• Italian seasonings
• Salt

Let mixture thicken for 3-5 minutes. Add parmesan and ground sirloin.

Shape into small meatballs.

Step 6: Fry Meatballs to Golden Perfection

Heat oil in a large pan.

Fry meatballs in batches until golden brown on all sides, about 4-5 minutes. Remove and place with browned sausage.

Step 7: Combine Meat and Sauce

Mix tomato sauce with sausage and meatballs. Stir in peas and mozzarella.

Step 8: Prepare Bundt Pan

Preheat oven to 350°F. Butter bundt pan interior and dust with breadcrumbs, ensuring complete coverage.

Step 9: Layer Rice and Filling

Press two-thirds of rice along bottom and sides of pan. Spoon meat mixture into rice well.

Top with remaining rice, sealing edges. Sprinkle extra breadcrumbs on top.

Step 10: Bake to Golden Perfection

Bake for 45 minutes until breadcrumbs turn golden brown. Cool on rack for 15 minutes.

Step 11: Carefully Unmold

Place inverted plate over pan. Flip carefully using oven mitts.

Gently tap to release rice.

Step 12: Serve and Garnish

Pour remaining sauce into center.

Garnish with fresh basil. Slice and serve immediately.

Tips to Perfect Sartu Di Riso

• Coat the bundt pan thoroughly with butter and breadcrumbs to prevent sticking and ensure easy release of the rice timbale.
• Use arborio rice for creamy texture and cook it slightly undercooked to maintain perfect consistency during baking.
• Fry meatballs in batches to achieve golden-brown exterior while keeping the inside tender and juicy.
• Let the rice cool completely before mixing with parmesan and eggs to help bind the ingredients and create a stable structure.
• Allow the sartù to rest for 15 minutes after baking to help it set and make unmolding easier without breaking the delicate rice shell.

Variations to Refresh Sartu Di Riso Dish

• Vegetarian Rice Timbale: Replace meat with roasted eggplant, zucchini, and mushrooms, maintaining the same cooking technique and tomato sauce base.
• Gluten-Free Version: Swap traditional breadcrumbs with almond flour or gluten-free breadcrumbs, ensuring the same crispy exterior and binding properties.
• Seafood Adaptation: Substitute meatballs and sausage with shrimp, crab, or mixed seafood, using lighter seafood stock instead of chicken broth for enhanced flavor profile.
• Low-Carb Alternative: Use cauliflower rice instead of arborio rice, keeping the layered structure and rich tomato sauce while reducing carbohydrate content.

Pairings That Go Well With Sartu Di Riso

• Choose a medium-bodied Italian red like Chianti or Sangiovese that complements the rich, meaty flavors of the sartù, cutting through its richness while enhancing the tomato sauce's depth.
• Create a light, peppery side salad dressed with lemon vinaigrette to balance the dish's heaviness, providing a crisp contrast to the dense rice and meat timbale.
• Add a dollop of fresh burrata on the side to introduce a cool, smooth texture that contrasts with the warm, hearty sartù, adding a luxurious element to the meal.

Storage Instructions for Sartu Di Riso

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the container is sealed tightly to maintain freshness and prevent bacterial growth.
• Wrap individual portions or the entire sartù in plastic wrap, then aluminum foil. Freeze for up to 1 month. Place in a freezer-safe container to prevent freezer burn and maintain flavor integrity.
• Preheat oven to 350°F. Place sartù in an oven-safe dish, cover with foil to prevent drying. Warm for 15-20 minutes until heated through. Remove foil in the last 5 minutes to crisp the breadcrumbs.

FAQs

• What is the origin of Sartu di Riso?

This classic Italian dish originated in Naples, specifically in the Campania region of Southern Italy. It’s a celebratory dish often prepared for special occasions and family gatherings.

• Why do I need to use a bundt pan for this recipe?

The bundt pan helps create the iconic timbale shape, allowing the rice to form a perfect dome-like structure that can be dramatically flipped and served. The shape helps the dish hold its intricate layers of rice, meat, and sauce.

• Can I substitute the ground sirloin in the meatballs?

Yes, you can use ground beef or a mixture of ground pork and beef. The key is to choose a meat with enough fat content to keep the meatballs moist and flavorful during cooking.

Sartu Di Riso (Meatball, Sausage, And Rice Timbale) Recipe

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4.7 from 28 reviews

• Total Time: 2 hours
• Yield: 6 1x

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Description

Classic Sartu di Riso from Naples blends hearty rice, savory meatballs, and rich sausage in a spectacular layered dish. Italian culinary traditions shine through this comforting masterpiece you’ll want to savor slowly.

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Ingredients

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• 2½ cups Parmesan cheese (freshly grated)
• 2 cups arborio rice
• 4 cups low-sodium chicken broth
• 10 oz ground sirloin
• 8 oz hot Italian sausage
• 8 oz mozzarella (fresh, chopped)
• 5 tbsp breadcrumbs (Italian-style and fine)
• 3 eggs
• 3 tbsp whole milk
• 2 tbsp olive oil
• 2 tbsp breadcrumbs (Italian-style and fine)
• 1 tbsp unsalted butter (softened)
• 1 can crushed tomatoes (or 28 oz)
• 1 cup green peas (thawed)
• 1 piece Parmesan rind (about 2 inches long)
• 1 shallot (diced)
• 2 garlic cloves (minced)
• 3 sprigs basil (fresh)
• 2 bay leaves (fresh)
• 1½ tsp kosher salt
• ½ tsp dried Italian seasonings
• ½ tsp salt
• ¼ tsp red pepper flakes (optional)
• salt and pepper, to taste
• oil, for frying
• fresh basil, for garnish

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Instructions

1. Combine arborio rice, chicken broth, bay leaves, and kosher salt in a large saucepan. Heat to a boil over medium-high, then reduce to low, cover, and simmer for 7 minutes until liquid is absorbed but rice remains slightly undercooked.
2. Transfer rice to a large bowl and allow to cool completely. Once cooled, fold in parmesan and eggs, then set aside.
3. Heat olive oil in a heavy-bottomed pot over medium-high. Brown sausage, breaking into pieces while cooking. Remove sausage with a slotted spoon, keeping the oil in the pan.
4. Sauté shallots and garlic in reserved oil until softened. Add crushed tomatoes, basil, parmesan rind, and red pepper flakes. Simmer on low for 15 minutes until sauce thickens. Season with salt and pepper.
5. Prepare meatball mixture by combining milk, breadcrumbs, Italian seasonings, and salt. Let sit 3-5 minutes to thicken. Mix in parmesan and ground sirloin, forming small meatballs.
6. Heat oil in a large pan to medium-high. Fry meatballs in batches until golden brown, about 4-5 minutes per side. Drain on paper towels.
7. Combine tomato sauce with sausage and meatballs. Gently stir in peas and mozzarella.
8. Preheat oven to 350°F.
9. Prepare bundt pan by coating interior with softened butter and dusting with breadcrumbs.
10. Press two-thirds of cooled rice along bottom and sides of pan. Layer meat mixture inside, gently pressing to remove air pockets. Cover with remaining rice, sealing edges. Sprinkle additional breadcrumbs on top.
11. Bake for 45 minutes until breadcrumbs turn golden brown. Cool on rack for 15 minutes.
12. Invert onto serving plate, carefully removing pan. If needed, tap pan to release rice. Drizzle remaining sauce in center and garnish with fresh basil before serving.

Notes

• Make sure rice remains slightly undercooked when initially preparing to prevent mushy texture during final baking.
• Use fresh breadcrumbs instead of store-bought for a more authentic and lighter coating around the rice mold.
• Allow the rice to cool completely before mixing with eggs and parmesan to prevent scrambling and maintain proper binding.
• Fry meatballs in batches to ensure even golden-brown color and prevent overcrowding the pan, which can lead to steaming instead of browning.
• Grease the bundt pan generously with butter and coat thoroughly with breadcrumbs to guarantee easy release after baking.
• Let the sartù rest for 15 minutes after baking to help it set and make unmolding easier without breaking the structure.
• Can substitute ground beef with ground turkey or plant-based alternatives for a lighter or vegetarian version of the dish.

• Prep Time: 1 hour
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 561 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 30 g
• Saturated Fat: 11 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 33 g
• Cholesterol: 130 mg