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.
Ingredients
Scale
- 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
Instructions
- 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.
- Transfer rice to a large bowl and allow to cool completely. Once cooled, fold in parmesan and eggs, then set aside.
- 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.
- 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.
- 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.
- 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.
- Combine tomato sauce with sausage and meatballs. Gently stir in peas and mozzarella.
- Preheat oven to 350°F.
- Prepare bundt pan by coating interior with softened butter and dusting with breadcrumbs.
- 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.
- Bake for 45 minutes until breadcrumbs turn golden brown. Cool on rack for 15 minutes.
- 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