Sartu Di Riso

I watched Giada in Positano, Italy.


  1. Rice
  2. 2 1/3 cup Arbori rice
  3. 4 cup Chicken broth
  4. 2 tsp Salt
  5. 2 each Bay leaves
  6. 3 cup Parmigiano – grated
  7. 3 each Eggs
  8. Filling
  9. 1 Olive oil – several circles in pot
  10. 3 each Italian sausage – links
  11. 3 clove Garlic – chopped
  12. 1 each Shallot – sliced
  13. 1 bunch Basil
  14. 3 Parmesan rinds
  15. 28 oz Can of whole tomatoes – crushed
  16. 1 cup Peas
  17. 1 tsp Oregano
  18. 8 oz Mozzarella – fresh is best
  19. meat balls – optional
  20. 1 1/2 lb Good ground sirloin beef
  21. 2 each Slices bread soaked in milk or water
  22. 1 each Egg
  23. 1 cup Parmigiano shredded


  1. In large pot bring rice and broth salt and bay leaves to a boil on high heat Cover pan and bring to simmer until liquid almost absorbed- 8 minutes Pour rice in another bowl to cool completely After cooled add three eggs and 2 1/2 cups park cheese
  2. Begin filling with olive oil and brown Italian sausage Add garlic shallots salt crushed tomatoes peas and basil Add parmesan rinds Cook low for 20 minutes Remove parmesan rinds Cool completely and add cubed mozzarella cheese
  3. Change In a bundt pan grease well and dust with bread crumbs This is important to keep from sticking Form rice mixture with wet hands around the bottom up the sides Only use 3/4 of rice This leaves plenty of room for filling Scoop in filling all the way around With the remaining rice form the top and seal the whole thing
  4. Bake at 350°F for 50 minutes or when rice starts to brown Let this cool completely before you flip it This is important Then hold your breath as you flip it on a nice serving plate

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