Your Cooking Companion

Sartu di Riso

Main photograph of prepared recipe.

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



Needed Items


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


  • 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

  • 12


  • 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


  • 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.