Sartù di riso – Rice Sartù

Sartù di riso – Ruthven CC0

Ingredients

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
breadcrumbs
Four thin sausages
One large Mozzarella, diced
salt
pepper

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.

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

Regional recipe from Campania

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books-on-italy.com

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.