Sartu di Riso

Tomato sauce, stretchy fresh mozzarella, fresh basil, risotto--baked in a bundt pan to a glorious golden brown mountain of goodness. Lightly crunchy on the outside, this is a showstopper presentation for guests. At the same time, this is good Italian comfort food. Mangiamo!

On mobile? Click "Listen in browser".

Difficulty Level

Easy

Hard

Needed Items

Durations

Sauce--20 min
Rice--20 min + 10 min to cool
Preparation--20 min
Baking--35 min
Cooling and garnishing--15 min

Ingredients

1 Tablespoon olive oil, plus more as needed
1 cup diced onion
1 cup diced carrot
1/2 cup diced celery
2 cloves garlic, minced
1 1/2 teaspoons salt (1 tsp for sauce, 1/2 tsp for rice)
1/2 teaspoon salt for rice
4 bay leaves (2 for sauce, 2 for rice)
1 Tablespoon tomato paste
2 28oz. cans whole peeled tomatoes
1 parmesan rind
1 1/2 bunches fresh basil (1 bunch for sauce, 1/2 bunch for garnish
4 cups arborio rice
5 cups vegetable broth or low-sodium chicken broth
2 large eggs
1 cup grated parmesan cheese, plus more for garnish
2 tablespoons very soft butter
1 cup Italian breadcrumbs
1 lb fresh mozzarella cheese

Number of Servings

Equipment

Two large pots
Wooden spoon or other solid utensil for breaking up tomatoes
Chopping knife
Kitchen tongs
Very large bowl
Measuring cups & spoons
Bundt pan

Do-Aheads

Set butter out to soften
Dice 1 cup of onion
Dice 1 cup of carrots
Dice 1/2 cup of celery
Measure and set out all ingredients within easy reach

Additional Notes

This spectacular recipe comes from Antoni Porowski, Scott Loitsh and Claire King.