SARTÙ DI RISO (MEATBALL, SAUSAGE, AND RICE TIMBALE)

INGREDIENTS

For the Rice:
2 cups arborio rice
4 cups low-sodium chicken broth
2 fresh bay leaves
1½ tsp kosher salt
2½ cups Parmesan cheese, freshly grated
3 eggs

For the Filling:
2 tbsp olive oil
8 oz hot Italian sausage (casings removed) or regular spicy pork sausage
1 shallot, diced
2 garlic cloves, minced
1 can (28 oz.) crushed tomatoes
3 sprigs fresh basil
1 piece of Parmesan rind, about 2 inches long
¼ tsp red pepper flakes (optional)
salt and pepper, to taste

For the Meatballs:
3 tbsp whole milk
2 tbsp Italian-style fine breadcrumbs
½ tsp dried Italian seasonings
½ tsp salt
½ cup Parmesan cheese, freshly grated
10 oz. ground sirloin
oil, for frying

Other:
5 tbsp Italian-style fine breadcrumbs
1 tbsp unsalted butter, softened
8 oz. fresh mozzarella, chopped
1 cup green peas, thawed
fresh basil, for garnish

INSTRUCTIONS
Add the arborio rice, chicken broth, bay leaves, and kosher salt to a large saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cover with a lid. Simmer over low heat for about 7 minutes, until the liquid has been absorbed but the rice remains a little undercooked.
Pour the rice into a large bowl to cool completely. Once cool, stir in the parmesan and eggs, then set aside.
While the rice is cooling, add the 2 tablespoons of olive oil to a large heavy-bottomed pot or dutch oven over medium-high heat. Once hot, add the sausage. Cook the sausage until browned, breaking it apart with a spoon as it cooks. Remove the sausage with a slotted spoon, leaving the olive oil and fat in the pan. Place the sausage into a large bowl and set aide.
Add the shallot and garlic to the reserved oil and cook until the shallots have softened, stirring constantly. Add the crushed tomatoes, basil, parmesan rind, and red pepper flakes, then bring to a simmer. Reduce the heat to low and simmer
until thickened, about 15 minutes. Season with salt and pepper, to taste.
While the sauce is simmering, prepare the meatballs. Add the milk, 2 tablespoons of breadcrumbs, dried Italian seasonings, and ½ teaspoon of salt to a medium bowl. Allow the mixture to thicken for 3-5 minutes. Once thick, add the parmesan cheese and ground sirloin and mix until just incorporated. Shape the mixture into small meatballs, about 1 tablespoon in size.

Heat about ½ inch of oil in a large pan over medium-high heat. Once the oil is hot, fry the meatballs in batches until each side is golden brown, about 4-5 minutes. Use a slotted spoon to remove the meatballs and place them into the bowl with the browned sausage. Repeat with remaining meatballs.
Add the thickened tomato sauce to the bowl with the sausage and meatballs. Stir to combine. Then, stir in the peas and mozzarella and set aside.

Preheat the oven to 350 degrees Fahrenheit.
Prepare the bundt pan by smearing the 1 tablespoon of softened butter all over the interior of the pan, then dusting it with 3 tablespoons of breadcrumbs. Make sure the entire interior surface of the pan is coated with breadcrumbs or the rice with stick to the pan.

Using damp hands, press two-thirds of the cool arborio rice into the bottom and up the sides of the bundt pan. Then, spoon enough tomato sauce and meat mixture to nearly fill the rice well (you should have plenty of the meat mixture left over). Press down gently with the spoon to remove any air pockets. Press the remaining rice evenly over the filling, making sure to seal the edges. Sprinkle the remaining 2 tablespoons of breadcrumbs over the rice.

Bake in the preheated oven for 45 minutes, or until the breadcrumbs are golden-brown. Cool on a cooling rack for 15 minutes, before attempting to remove the sartù from the pan.
When ready to remove, place an inverted plate onto the pan. Using oven mitts, flip the pan and plate over, then lift the pan off of the rice. You may need to gently shake or tap the pan to release the rice. Pour the remaining sauce into the center well and garnish with basil before slicing and serving.

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