Introduction
If there’s one dish that screams celebration in Naples, it’s Sartù di Riso. This isn’t your average baked rice dish—oh no, this is Italian comfort food taken to royal levels.
I first discovered Sartù di Riso at a family gathering in southern Italy. Imagine a golden dome of rice, baked to perfection, with a filling of tiny meatballs, peas, cheese, and sometimes even sausages, all wrapped up in a rich tomato sauce. When you slice into it, the inside reveals a treasure trove of flavors and textures. Honestly, the first time I saw it, I thought, this is like the Italian version of a surprise party in a casserole dish.
Sartù di Riso dates back to the 18th century when French chefs cooked for Neapolitan nobility. It was a way to elevate humble rice into something extravagant and festive. Today, it’s still a beloved centerpiece dish, especially for holidays, Sunday dinners, and special occasions.
And here’s the best part: while it looks impressive, with some patience and a few good tips, it’s absolutely doable in your home kitchen. Let’s get into it!
Ingredients
Here’s what you’ll need for an authentic Sartù di Riso:
For the rice shell:
- 2 cups arborio rice (or carnaroli rice for extra creaminess)
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- 1/2 cup grated Parmigiano-Reggiano
- 2 large eggs, beaten
- Salt and black pepper to taste
For the filling:
- 1/2 lb ground beef or pork (or a mix)
- 1/2 cup breadcrumbs
- 1 egg
- 2 tablespoons grated cheese (Parmesan or Pecorino)
- Salt and pepper to taste
- Olive oil for frying
- 1 cup peas (fresh or frozen)
- 1 1/2 cups tomato sauce (homemade or good quality store-bought)
- 1/2 cup diced mozzarella
- Optional: Italian sausage slices, chicken livers (traditional), or mushrooms
For greasing and coating the mold:
- 2 tablespoons butter
- 1/2 cup breadcrumbs
Substitution Ideas
- Gluten-free: Use gluten-free breadcrumbs for the coating and meatballs.
- Vegetarian: Skip the meatballs and instead add sautéed mushrooms, roasted vegetables, or extra cheese.
- Healthier option: Use brown rice instead of arborio (just cook it longer and adjust liquid).
- Vegan twist: Swap butter with olive oil, use vegan cheese, and load the filling with roasted veggies.
Step-by-Step Instructions
Making Sartù di Riso takes a little time, but trust me—it’s worth every step!
Step 1: Cook the rice
Bring broth to a simmer and cook rice until al dente. Stir in butter, Parmesan, and beaten eggs. This creates a creamy, flavorful rice mixture that will hold the “shell” together. Let it cool slightly.
👉 Tip: The eggs act as a binder, so make sure the rice isn’t too hot when mixing them in.
Step 2: Make the mini meatballs
In a bowl, mix ground meat, breadcrumbs, egg, grated cheese, salt, and pepper. Roll into tiny meatballs (about the size of a marble). Fry them in olive oil until golden. Set aside.
Step 3: Prepare the filling
In a pan, warm up the tomato sauce and stir in peas and meatballs. If you’re adding sausage or chicken livers, cook them first, then add them to the sauce. Simmer gently for 10 minutes to let flavors meld.
Step 4: Prepare the mold
Grease a bundt pan (or deep round mold) with butter, then coat it with breadcrumbs. This gives the Sartù its signature crunchy crust and helps with unmolding.
Step 5: Assemble the Sartù di Riso
- Spread half of the rice mixture evenly in the mold, pressing it against the bottom and sides to create a shell.
- Pour in the filling, spreading it evenly. Add mozzarella cubes for melty goodness.
- Cover with the remaining rice, smoothing the top.
Step 6: Bake
Bake at 375°F (190°C) for 40–45 minutes, or until golden brown on top.
Step 7: Rest & serve
Let it rest for 10–15 minutes before unmolding. Flip it onto a serving plate and brace yourself for the “wow” moment when you slice into it.
Extra Tips
- Serving suggestions: Serve Sartù di Riso as the star of the meal with a simple green salad or roasted vegetables on the side.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm slices in the oven at 325°F (160°C) until heated through.
- Ingredient swaps: Don’t be afraid to get creative! Add mushrooms, eggplant, or even seafood for a twist.
Nutritional Information
Here’s an approximate breakdown per serving (based on 8 servings):
- Calories: 420
- Protein: 18g
- Carbohydrates: 46g
- Fat: 18g
- Fiber: 3g
For a more detailed nutritional chart, check out this resource.
FAQ
1. How long does Sartù di Riso take to make?
From start to finish, expect about 1 hour and 30 minutes. Most of this time is spent baking and assembling.
2. Can I substitute ingredients?
Yes! Sartù is flexible. Swap meatballs for mushrooms, add different cheeses, or go vegetarian by skipping meat altogether.
3. Can I freeze Sartù di Riso?
Absolutely. Once baked and cooled, wrap it tightly and freeze for up to 2 months. Reheat in the oven (covered) until warmed through.
Conclusion
And there you have it—a stunning Sartù di Riso that will wow your guests and make you feel like royalty in your own kitchen. Sure, it takes a little extra effort compared to your average weeknight dinner, but when that golden rice dome hits the table, all eyes will be on you.
If you give this recipe a try, I’d love to hear about it! Leave a comment below and share your Sartù di Riso experience. And if you snap a photo, tag me on social media—I can’t wait to see your creations.
Happy cooking, and buon appetito! 🍅🍚✨