SARTU DI RISO

Sartu di Riso image

Get this all-star, easy-to-follow Sartu di Riso recipe from Giada De Laurentiis

Provided by @MakeItYours

Number Of Ingredients 21

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Ingredients

1 pound Arborio rice (2 1/3 cups)
4 cups low-sodium chicken broth
1 3/4 teaspoons kosher salt
1 dried bay leaf
3 cups freshly grated Parmigiano-Reggiano
4 large eggs, at room temperature
1/4 cup extra-virgin olive oil
8 ounces sweet Italian sausage or sweet Italian turkey sausage
1 clove garlic, chopped
1 shallot, sliced
2 sprigs basil
One 2-inch piece Parmigiano-Reggiano rind
One 28-ounce can crushed tomatoes
3 tablespoons whole milk, at room temperature
7 tablespoons fine breadcrumbs
1/2 teaspoon dried oregano
8 ounces ground sirloin or ground dark turkey meat
Olive oil, for frying
1 1/2 tablespoons unsalted butter, at room temperature
1 cup frozen peas, thawed
One 8-ounce ball fresh mozzarella, diced

Steps:

In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside.Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Remove the sausage from the casing and break into small, bite-size pieces. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside.Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the remaining 1/4 teaspoon salt and the remaining 1/2 cup cheese. Using your hands, mix in the beef, until just combined. Heat 1/2-inch of olive oil in a medium straight-sided pan. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue