Buzz
I take pride in my extensive experience with Italian cuisine. Growing up in New Jersey, Italian food was a staple whenever we dined out. It’s a diverse and rich culinary tradition filled with beloved classics (I’m a huge fan of a towering eggplant parm), but sometimes our dedication to these staples stops us from exploring other lesser-known dishes that deserve our attention. One such dish is sartù di riso. Whether it’s a family tradition passed down for generations or a newfound delight, this savory risotto cake is a must-try – make it, taste it, and share it.
Sartù di riso is a glorious risotto cake, filled with a savory stuffing (typically meat and sauce), then encased in more risotto. I first encountered this dish while flipping through an Italian cooking magazine I picked up (although I don't speak Italian yet, the pictures helped guide me). While browsing online recipes, I decided to follow Giada de Laurentiis’ recipe as a guide. She creates everything from scratch, including the pasta sauce, and probably even grew the peas herself – a bit beyond my approach.
What I love most about this dish is its versatility. While the risotto is a must, you have plenty of freedom in customizing the rest. You can choose how homemade you want it to be – make your own sauce and meatballs, or take shortcuts by buying them. Adjust the recipe to serve just two by using a small loaf pan, or scale it up to fill a 12-cup bundt pan. You can create a vegetarian filling or opt for a brown or red gravy. While any baking dish will do, I find that the bundt pan provides the best structure and support.
I opted for a semi-homemade approach to this dish, and even then, it took a bit of time. I enjoy the process, so I didn't mind working with the risotto, but if you're planning ahead, you can divide the tasks—prepare the risotto, meatballs, and tomato sauce in advance, then just put everything together the following day.
Prepare the risotto using your preferred method. I followed the instructions on the back of my risotto rice package, which called for one and a half cups of rice, yielding about six servings. Once the risotto is done, let it cool while you get the other ingredients ready. I kept it simple by buying pre-made meatballs, fresh mozzarella, and a jar of bolognese sauce. I used a cup of sauce to cover 11 meatballs and three ounces of cheese (torn into small pieces). Feel free to experiment with other ingredients—ground sausage, cubed ham, shredded chicken, or sautéed vegetables can all work in your sartù di riso. Keep the sauce light, just enough to coat the ingredients. Using too much sauce can make the dish soggy or increase the baking time due to excess moisture.
Preheat your oven and prepare the pan. Use whatever you have on hand, but a bundt pan works best if you have one. It’s great because it presents the dish nicely when turned out, and you can adjust the depth based on how many ingredients you’re working with. If you don't have a bundt pan, a cake pan or loaf pan will do. Be sure to butter the pan generously, then place it on a sheet pan. Avoid using oil, as it will pool at the bottom—stick to butter. Once buttered, coat the pan with breadcrumbs and shake off any excess. This buttery breadcrumb coating will crisp up in the oven, adding a subtle crunch, beautiful color, and helping indicate when it's done.
Using a spoon that fits well into the bundt pan, scoop slightly warm risotto into the bottom of the pan, using about half of it. Press the risotto firmly so it adheres to the bottom and sides of the pan, creating a little valley for your filling. As you press, make sure to stay consistent and avoid shifting the risotto around. This ensures the breadcrumbs stay in place against the pan’s sides, preventing the cake from sticking later. Once the valley is formed, fill it with your choice of ingredients, trying to keep everything within the rice’s boundaries.
Gently place the second layer of risotto over the filling. I used small scoops to distribute the rice evenly around the pan before gently pressing it down with the back of a spoon to ensure the risotto forms a continuous layer. The aim is to seamlessly connect the rice around the filling, creating a uniform layer all around. Sprinkle breadcrumbs on top and dot with bits of butter, then bake it all for around an hour. You'll notice the edges turning golden and a light bubbling sound, but no liquid should emerge from the top.
Allow the sartù di riso to cool on a wire rack for 10 to 20 minutes. Once cooled, cover the cake pan with a serving plate large enough to fit over the entire pan (a cutting board works well) and carefully invert the pan onto the platter. The cake should slide right out. If it doesn't, I'm sending you some positive energy. (Perhaps you let it cool too long, but this would take quite a while and probably need a fridge.) If that happens, try returning it to a warm oven for five minutes to loosen the butter and try flipping it again. Worst-case, you can still dig in with a spoon. It'll still be absolutely delicious. Any leftovers can be wrapped and stored in the fridge for up to five days.
Simple Sartù di Riso
Ingredients:
6 cups of cooked risotto
10-12 meatballs
1 cup of bolognese sauce
⅓ cup of cubed fresh mozzarella
2 tablespoons of melted butter
¼ cup of breadcrumbs (I used one with dried herbs)
Preheat the oven to 375°F. Generously butter the inside of a bundt pan with a pastry brush or your fingers. Coat the buttered surface with breadcrumbs, ensuring an even layer of crumbs. Shake off any excess and set aside. Mix the bolognese sauce, cheese, and meatballs in a bowl until everything is well-coated.
Start by using a small spoon to spread half of the risotto evenly across the bottom of the baking pan. Press the rice firmly into the base and along the sides to form a shallow well. Carefully add your filling, ensuring it stays contained within the rice walls. Spoon the remaining risotto over the top of the filling, gently pressing it down to merge with the sides of the first layer. Smooth the top to create a level surface, ensuring the layers are securely joined. Finally, sprinkle the reserved bread crumbs over the top and add small dollops of butter.
Bake the dish for 45 minutes to an hour. You'll notice the edges starting to brown, and there should be no bubbling liquid at the top. Once done, let the cake rest for 10-20 minutes before flipping it out onto a serving plate. Slice and serve with a side of sauce.
