Sartù is a traditional Italian dish that consists of rice cooked with wine, stock, butter and Parmesan cheese. It is traditionally baked in the oven or on top of the stove with herbs and tomato sauce.
Sartu di riso is a type of Italian baked rice dish. This recipe is made with Arborio rice, dry white wine, butter, salt, and Parmesan cheese.
Sartù di riso, often known as rice sartu, is a traditional Campanian dish (Italy). It’s a rice timbale loaded with meatballs, hard-boiled eggs, peas, and mozzarella cheese from Naples. It’s rich and flavorful, and it’s great for a family supper, with or without tomato sauce.
The rice is seasoned with the Neapolitan ragù tomato sauce, a rich meat-based sauce; in this instance, we utilized the sausages, which were then put to the stuffing along with the fried meatballs. Because, in Neapolitan cuisine, nothing is wasted and everything is repurposed to produce delectable dishes.
The sartù di riso, crisp on the exterior and soft on the interior, is a popular holiday meal since it serves a large group. It’s also a show-stopper since it can be cooked in a bundt cake form and turned into a lovely ring shape.
The preparation time is lengthy, but it is well worth it, and sartù di riso may be eaten the following day; just reheat it in the microwave oven and it will taste as if it had just been cooked.
Origins of Sartù di Riso
The Italian term sartù comes from the French phrase sour tout, which refers to a garment that can “cover everything,” such as a cloak or an overcoat.
This meal was created in the 18th century by French chefs working in aristocratic mansions, who combined rice with tomato sauce and a substantial stuffing of beef, eggs, and peas.
In any case, the majority of Neapolitans preferred pasta over rice, which they saw as a weak diet unsuitable for sumptuous recipes. However, it is stated that King Ferdinand of Bourbon was so delighted with the sartù di riso that his name quickly spread, enabling rice sartu to completely integrate into the Neapolitan culinary history.
Making Neapolitan Sartù di Riso: Tips
You may prepare vegetarian-friendly meatballs instead of meatballs for a vegetarian sartù di riso.
You may use several kinds of meat to produce the Neapolitan ragù tomato sauce; in this example, use two liters of tomato sauce and add pig ribs and beef to the sausages. It will take at least three hours to prepare. To make the sauce even more flavorful, boil the beef with the red wine.
Because the sartù di riso must have a good exterior crust, without risking breaking once it is taken out of the oven, grease the mold thoroughly and be sure to coat it fully with breadcrumbs. So make sure the rice adheres nicely to the mold’s borders and is softly compacted.
It is not required to use a bundt cake form; the rice sartu may be be baked in a basic baking dish of your choice.
What is the best way to store Sartù di Riso?
The riso sartù may be kept in the refrigerator for 2 days if covered with a layer of cling film. Freezing isn’t a good idea.
How to Make Riso Sartù
Step 1
Step 1
Continue to make the sauce by frying 12 chopped onions in a skillet with a sprinkle of extra virgin olive oil.
Step 2
Step 2
Continue to make the sauce by frying 12 chopped onions in a skillet with a sprinkle of extra virgin olive oil.
Toss in the sausages.
Step 3
Step 3
Cook for a few minutes over medium heat.
Step 4
Simmer with the white wine for a few minutes before adding the tomato puree and a touch of salt. Cook for a minimum of 1 hour.
Step 5
Step 5
Soak the breadcrumbs in milk in a small dish. In a separate container, combine the minced meat, a bit of salt, pepper, and the milk-soaked breadcrumbs.
Step 6
Step 6
Cook for a few minutes over medium heat.
Toss in the eggs.
Step 7
Step 7
Combine all of the ingredients in a large mixing bowl, being sure to include the grated parmesan cheese.
Step 8
Step 8
Simmer with the white wine for a few minutes before adding the tomato puree and a touch of salt. Cook for a minimum of 1 hour.
Knead the ingredients to make it homogenous.
Step 9
Step 9
Form the meatballs into hazelnut-sized balls.
Step 10
Step 10
Soak the breadcrumbs in milk in a small dish. In a separate container, combine the minced meat, a bit of salt, pepper, and the milk-soaked breadcrumbs.
Continue until all of the dough has been used.
Step 11
Step 11
In a skillet, heat the extra virgin olive oil and cook the meatballs.
Step 12
Drain the meatballs and place them on a platter lined with absorbent kitchen paper after they’ve finished cooking.
Step 13
Step 13
Meanwhile, sauté 12 onion, cut into small pieces, in a skillet with a splash of extra virgin olive oil and add the peas.
Step 14
Step 14
Combine all of the ingredients in a large mixing bowl, being sure to include the grated parmesan cheese.
Cook for 20 minutes after adding the diced baked ham and dry mushrooms.
Step 15
Step 15
Take the meat and put it aside 15 minutes after the ragù tomato sauce is done.
Step 16
Step 16
Knead the ingredients to make it homogenous.
Bring the tomato ragù to a boil before adding the rice.
Step 17
Step 17
Cook the rice with a few ladles of boiling water if necessary.
Step 18
Step 18
Form the meatballs into hazelnut-sized balls.
Combine the grated parmesan cheese and beaten eggs in a mixing bowl.
Step 19
Step 19
A third of the peas should be added now.
Step 20
Step 20
Continue until all of the dough has been used.
Butter a bundt cake form and then dust it with breadcrumbs. Half of the rice should be used to line the bottom and sides of the mold.
Step 21
Step 21
Well compacted.
Step 22
Step 22
In a skillet, heat the extra virgin olive oil and cook the meatballs.
Toss in the remaining peas and meatballs in the middle.
Step 23
Step 23
Cut the hard-boiled eggs into tiny pieces as well.
Step 24
Step 24
Drain the meatballs and place them on a platter lined with absorbent kitchen paper after they’ve finished cooking.
With a little ragù tomato sauce, mozzarella cheese, and little bits of sausage
Step 25
Step 25
Fill up the gaps with the remaining rice.
Step 26
Step 26
Meanwhile, sauté 12 onion, cut into small pieces, in a skillet with a splash of extra virgin olive oil and add the peas.
To make the rice cling to the filling, mash it well.
Step 27
Step 27
Breadcrumbs and a few sprigs of butter should be sprinkled over the top.
Step 28
Step 28
Cook for 20 minutes after adding the diced baked ham and dry mushrooms.
Cook for around thirty minutes at 180° C (356° F). Remove the sartù di riso from the oven and set it aside to cool for approximately ten minutes before turning it upside down on a serving plate.
Step 29
Step 29
Cut into slices and serve.
The “risotto bundt cake” is a dish that originated in Italy. It is made with risotto, cheese, eggs, and bread crumbs. The end result is a baked risotto cake.
Related Tags
- sartù di riso origin
- sartu di riso you tube
- sartu definition
- risotto recipe
- bomba di riso recipe
