Sartu Di Riso Italian Baked Risotto Rice

4.50 from 2 votes

Sartu Di Riso Italian Baked Risotto Rice

How to make the best Sartu Di Riso. Our easy healthy Italian baked risotto casserole is filled with simple tomato sauce & mozzarella cheese.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: Italian

Keyword: Sartu Di Riso

Servings:

Calories: 423kcal

Equipment

Bundt Pan
Dutch Oven
Wooden spoon or spatula
French knife
measuring cups
measuring spoons

Ingredients

2 tbsp Olive Oil
1 cup Onion finely chopped
1 cup Carrots finely chopped
1 stalk Celery finely chopped
4 Garlic cloves minced
3 Bay Leaves
Kosher Salt
1 tbsp Tomato Paste
2 28 oz cans Canned Whole Tomatoes
1/4 cup Basil Leaves
1.5 cups Parmesan grated
2.5 cups Arborio Rice
5 cups Chicken broth
2 Eggs beaten
2 tbsp Butter
1 cup Italian Bread Crumbs
8 oz Fresh Mozzarella Ball

Instructions

Heat olive oil in a large pot or dutch oven over medium-high heat. Add the onion, carrot, and celery, stirring occasionally, until the onions are translucent, 3-5 minutes.
Add garlic, a pinch of salt, 2 bay leaves, and the tomato paste. Stir until the tomato paste begins to caramelize on the bottom of the pan, 1-2 minutes.
Add the canned tomatoes and break them apart with the back of a wooden spoon. Add basil and reduce the heat to low and simmer for 30 minutes until the sauce has thickened. Discard the bay leaves, and basil. Set the sauce aside to cool.
Prepare the rice. In a large pot over medium-high heat, add the rice and stock and stir to combine. Add the remaining bay leaf and a pinch of salt. Bring to a boil, then immediately cover and reduce to a simmer. Simmer for 15 minutes without removing the lid. After 15 minutes remove from the rice from the heat, stir, and transfer to a large bowl to cool for 5-10 minutes.
Preheat oven to 400˚F.
Once the rice has cooled, taste to check if it needs more salt, then add the eggs and grated Parmesan cheese. Mix thoroughly with your hands.
Generously coat the inside of a bundt pan with butter. Add the breadcrumbs and tilt the pan around to coat. Once well-coated, tap out excess crumbs into a bowl and reserve.
Using your hands, line the bundt pan with an even layer of the rice, bringing it up to about ½ an inch from the top of the pan. Tear or slice the mozzarella and layer it over the rice. Cover with a layer of tomato sauce. Top with a layer of rice mixture and smooth with the back of a spoon to seal in the sauce completely.
Top with reserved bread crumbs and brush with oil or spray with cooking spray to ensure a crunchy crust forms.
Bake for 45-55 minutes, until golden brown and edges have crisped. Remove from the oven and cool for 15 minutes before flipping out of the pan.
Fill the cavity with any remaining tomato sauce and garnish with basil and Parmesan. Slice and serve hot.

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