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How to make the sartu' di riso: Reconstitute the mushrooms in lukewarm water and chop them. Prepare a ragù
as follows: sauté 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 ragù and set aside.
Pour the other half of the ragù 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.
Sauté the chicken livers with 1 oz. of lard or butter
in a small skillet. Sauté briskly for 2 to 3 mins, salt to taste and set
aside.
Grease a 2 qts. 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 sides and bottom of mold,
leaving a well in the center. Place in it some ragù with the meat
dumplings, a few chicken livers, pieces of Mozzarella and sprinkle with
Parmigiano. Add more rice and repeat. Fill the inside of the rice mold
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 325ºF 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.
Recipe courtesy of The Italian Trade Commission.
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