Sartu Di Riso

Name: Sartu Di Riso
Yield: 10 servings
Cuisine: American
Ingredients: 2 1/3 cup Arbori rice; 4 cup Chicken broth; 2 tsp Salt; 2 each Bay leaves; 3 cup Parmigiano - grated; 3 each Eggs; 1 Olive oil - several circles in pot; 3 each Italian sausage - links; 3 clove Garlic - chopped; 1 each Shallot - sliced; 1 bunch Basil; 3 Parmesan rinds; 28 oz Can of whole tomatoes - crushed; 1 cup Peas; 1 tsp Oregano; 8 oz Mozzarella - fresh is best; 1 1/2 lb Good ground sirloin beef; 2 each Slices bread soaked in milk or water; 1 each Egg; 1 cup Parmigiano shredded

Jill C Fedeli @cook_2849332

I watched Giada in Positano, Italy.

Jill C Fedeli @cook_2849332

I watched Giada in Positano, Italy.

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Ingredients

10 servings

Rice
2 1/3 cupArbori rice
4 cupChicken broth
2 tspSalt
2 eachBay leaves
3 cupParmigiano - grated
3 eachEggs
Filling
1Olive oil - several circles in pot
3 eachItalian sausage - links
3 cloveGarlic - chopped
1 eachShallot - sliced
1 bunchBasil
3Parmesan rinds
28 ozCan of whole tomatoes - crushed
1 cupPeas
1 tspOregano
8 ozMozzarella - fresh is best
meat balls - optional
1 1/2 lbGood ground sirloin beef
2 eachSlices bread soaked in milk or water
1 eachEgg
1 cupParmigiano shredded

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Steps

1

In large pot bring rice and broth, salt and bay leaves to a boil on high heat. Cover pan and bring to simmer until liquid almost absorbed- 8 minutes. Pour rice in another bowl to cool completely. After cooled, add three eggs and 2 1/2 cups park cheese.
2

Begin filling with olive oil and brown Italian sausage. Add garlic, shallots, salt, crushed tomatoes, peas, and basil. Add parmesan rinds. Cook low for 20 minutes. Remove parmesan rinds. Cool completely and add cubed mozzarella cheese.
3

In a bundt pan, grease well and dust with bread crumbs. This is important to keep from sticking. Form rice mixture with wet hands around the bottom, up the sides. Only use 3/4 of rice. This leaves plenty of room for filling. Scoop in filling all the way around. With the remaining rice, form the top and seal the whole thing.
4

Bake at 350°F for 50 minutes or when rice starts to brown. Let this cool completely before you flip it. This is important. Then hold your breath as you flip it on a nice serving plate.