Sartù di riso – Rice Sartù

Sartù di riso – Ruthven CC0

1 oz. dried mushrooms
10 oz. medium-grain rice
One small onion, chopped
2/3 lb. ground beef
5 oz. green peas
Two chicken livers
Three tbs. olive oil
Three eggs
Two tbs. tomato-paste
2 oz. Parmigiano
1 1/2 qt. broth
Four thin sausages
One large Mozzarella, diced

How to make the Rice Sartù:

Reconstitute the mushrooms in lukewarm water and chop them. Prepare a ragu’ as follows: saute the onion in 1 1/2 oz. Oil. When the onion is soft, add the tomato paste diluted in 2 cups broth, the chopped mushrooms, and the green peas, salt, and pepper. Mix and cook for 2 to 3 min. Add the crumbled sausage and let cook for 20 min, over low heat. Remove from fire and set aside.

Combine in a bowl the ground beef, 1 egg, 1 tbs. Parmigiano, 1 tbs. Breadcrumbs, salt, and pepper to taste. Mix all ingredients well and make small dumplings the size of a hazelnut. Fry in the remaining oil, add to the ragu’, and set aside.

Pour the other half of the ragu’ into a large saucepan. When it starts bubbling, pour in the rice, stir well, add broth as needed, and cook rice till al dente. Add 2 oz. Lard (or butter), 4 tbs. Parmigiano and 2 whole eggs. Mix the ingredients well and let cool.

Saute the chicken livers with 1 oz of lard or butter in a small skillet. Saute briskly for 2 to 3 mins, salt to taste, and set aside.

Grease a 2 qt. Mold with the remaining lard and sprinkle the bottom and sides well with breadcrumbs. Pour in about 3/4 of the risotto, pressing it against the mold’s sides and bottom, leaving a well in the center. Place in it some ragu’ with the meat dumplings, a few chicken livers, Mozzarella pieces, and sprinkle with Parmigiano. Add more rice and repeat. Fill the rice mold inside only 3/4 full, cover with the remaining risotto, pressing lightly with your hands. Sprinkle breadcrumbs over the top and dot with lard or butter. Place in a pre-heated oven at 325°F and cook for about 30 min. Remove from the oven and let stand for 10 min. To release the Sartù di riso, turn upside down onto a serving platter. Serve immediately.

Sartù di riso may be sliced with a spatula when serving.

Regional recipe from Campania