📝 About This Recipe
A true masterpiece of Neapolitan Baroque cuisine, the Sartù di Riso is a majestic rice timballo born in the 18th-century royal kitchens of Naples. This architectural marvel features golden, crusty rice enriched with a rich Neapolitan ragù, concealing a decadent treasure trove of tiny meatballs, molten fior di latte, peas, and savory mushrooms. It is a celebratory centerpiece that perfectly balances aristocratic elegance with the rustic, soulful flavors of Southern Italy.
🥗 Ingredients
The Ragù and Rice
- 500 grams Arborio or Carnaroli Rice (high-starch rice is essential for structure)
- 1 liter Tomato Passata (high quality, smooth tomato purée)
- 300 grams Beef Chuck or Pork Ribs (to flavor the ragù sauce)
- 1 Onion (finely minced)
- 100 grams Pecorino Romano (freshly grated)
- 3 large Eggs (lightly beaten to bind the rice)
The Polpettine (Mini Meatballs)
- 250 grams Ground Beef (lean)
- 50 grams Breadcrumbs (soaked in a little milk)
- 30 grams Parmigiano Reggiano (grated)
- 1/2 cup Vegetable Oil (for frying the meatballs)
The Filling Treasures
- 200 grams Fior di Latte or Mozzarella (cubed and drained of excess moisture)
- 150 grams Fresh or Frozen Peas (blanched)
- 20 grams Dried Porcini Mushrooms (rehydrated and chopped)
- 100 grams Chicken Livers (optional, sautéed and chopped for authenticity)
- 2 Hard-boiled Eggs (sliced or cubed)
The Mold Coating
- 30 grams Unsalted Butter (softened for greasing)
- 4 tablespoons Fine Breadcrumbs (to coat the mold)
👨🍳 Instructions
-
1
Begin the ragù: In a large pot, sauté the minced onion in olive oil until translucent. Add the beef chuck or pork ribs and brown on all sides. Pour in the tomato passata, season with salt, and simmer on low heat for at least 1.5 to 2 hours until the sauce is thick and deeply flavored.
-
2
Prepare the polpettine: In a bowl, mix ground beef, soaked breadcrumbs, Parmigiano, and a pinch of salt. Roll into tiny meatballs the size of large marbles (about 1-2 cm). Fry them in vegetable oil until golden brown, then drain on paper towels.
-
3
Sauté the filling: In a small pan, sauté the rehydrated porcini mushrooms and the chicken livers (if using) with a touch of butter for 5 minutes. Set aside.
-
4
Cook the rice: Remove the meat from the ragù (save it for another meal). Add the rice directly into the simmering sauce. Stir frequently and add a splash of water or broth if it becomes too dry. Cook until the rice is 'al dente'—it should still have a firm bite as it will finish in the oven.
-
5
Bind the rice: Remove the rice from heat. Stir in the grated Pecorino Romano and let it cool slightly for 10 minutes. Once cooled, vigorously stir in the beaten eggs until the mixture is glossy and well-combined.
-
6
Prepare the mold: Generously grease a 24cm Bundt pan or traditional 'Sartù' mold with softened butter. Dust with fine breadcrumbs, tapping out the excess to ensure an even coating that will prevent sticking.
-
7
Construct the walls: Take about two-thirds of the rice mixture and press it into the bottom and up the sides of the mold, creating a hollow center for the filling. Ensure the rice walls are about 1.5 cm thick.
-
8
Layer the treasure: Fill the hollow center with the meatballs, cubed mozzarella, peas, mushrooms, chicken livers, and hard-boiled eggs. Add a spoonful of extra ragù over the filling to keep it moist.
-
9
Seal the timballo: Spread the remaining rice over the top of the filling, smoothing it out with a spatula to seal the 'crown' completely. Sprinkle the top with a few more breadcrumbs and small dots of butter.
-
10
Bake: Place in a preheated oven at 180°C (350°F) and bake for 40-45 minutes until the top is golden and the structure feels set.
-
11
The critical rest: Remove from the oven and let the Sartù sit in the mold for at least 15-20 minutes. This is crucial; if you unmold it too hot, it will collapse.
-
12
The reveal: Gently run a knife around the edges. Place a large serving platter over the mold and invert it with a confident, swift motion. Lift the mold slowly to reveal the golden rice crown.
💡 Chef's Tips
Use Carnaroli rice if possible; its high starch content provides the best structural integrity for the mold. Ensure your mozzarella is very well-drained or use 'dry' mozzarella to prevent the rice from becoming soggy. The tiny meatballs are the soul of this dish—take the time to make them small so they distribute evenly in every bite. If the rice seems too loose when mixing with eggs, add a tablespoon of flour or extra cheese to help it bind. Always let the dish rest before unmolding; the cooling process allows the starches to set and hold the shape.
🍽️ Serving Suggestions
Serve with a side of the remaining ragù sauce for guests to drizzle over their slice. Pair with a full-bodied Southern Italian red wine like Aglianico or Taurasi. A simple side of bitter greens, like sautéed rapini or a crisp arugula salad, cuts through the richness. Serve as the centerpiece for a Sunday family lunch or a festive holiday dinner. Enjoy any leftovers sliced and lightly pan-fried in butter the next day for a crispy treat.