Sartu di Riso
 
Prep time
Cook time
Total time
 
Recipe type: Main Dishes
Ingredients
  • RICE:
  • 2 cups Arborio rice
  • 4 cups low-sodium chicken broth
  • ½ tsp. salt
  • 2 cups Parmesan cheese, freshly grated
  • 3 eggs
  • FILLING:
  • 2 tbsp. olive oil
  • 16 oz. ground Italian sausage
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and shredded
  • 2 cans (15-oz. each) crushed tomatoes, undrained
  • 2 TBSP tomato paste
  • 3-4 cups fresh spinach (or 1 cup frozen)
  • 3 fresh basil leaves, torn apart
  • ½ cup shredded parmesan cheese
  • ½ - ¾ cup sliced fresh mozzarella cheese
  • 1 tsp. each: dried basil, dried oregano
  • 1 TBSP dried parsley flakes
  • ½ tsp. each: black pepper, garlic powder, onion powder, salt
  • ¼ tsp. red pepper flakes
  • 1 cup green peas, thawed
  • OTHER:
  • ¼ cup + 2 tbsp. Italian-style bread crumbs, divided
  • 2 tbsp. olive oil or melted butter
Instructions
  1. Add the Arborio rice, chicken broth, and salt to a large saucepan over medium-high heat.
  2. Bring to a boil, then reduce to a simmer and cover with a lid. Simmer over low heat until the liquid is absorbed.
  3. Pour the rice into a large bowl to cool completely. Once cool, stir in the parmesan and eggs, then set aside.
  4. While the rice is cooling, add the 2 tablespoons of olive oil to a large pot over medium-high heat.
  5. Add the sausage to the pan. Cook until browned, breaking it apart with a spoon.
  6. Add the onion, garlic, and carrots to the pan and cook until onions have softened, stirring constantly.
  7. Add the crushed tomatoes, tomato paste, spinach, basil, cheeses, and spices, then bring to a simmer.
  8. Reduce the heat to low and simmer until thickened, about 15 minutes. Stir in the peas and set aside.
  9. Preheat the oven to 375 degrees F.
  10. Prepare the bundt pan by drizzling 2 TBSP olive oil all over the interior of the pan.
  11. Dust it with ¼ cup breadcrumbs, making sure to coat the entire interior of the pan.
  12. Press half of the cool rice mixture into the bottom and up the sides of the bundt pan.
  13. Use a ladle to spoon enough sauce/meat mixture to nearly fill the rice well – there will be a lot leftover.
  14. Press the remaining rice evenly over the filling, making sure to seal the edges.
  15. Sprinkle the remaining 2 tablespoons of breadcrumbs over the rice.
  16. Bake in the preheated oven for 45-55 minutes, or until the breadcrumbs are golden-brown and the middle no longer looks watery or jiggly.
  17. Cool on a cooling rack for 15-20 minutes.
  18. When ready to remove, place an inverted plate onto the pan. Flip the pan and plate over, then lift the pan off of the rice. Pour the remaining sauce into the center well or on top. Serve with fresh cheese and fresh basil.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/06/04/sartu-di-riso/