Also known as “Timballo di Riso,” Sartu di Riso is a traditional Neapolitan dish that typically consists of a dome-shaped timbale of rice, meat, cheese, and vegetables.
Generally, it is baked and served as a main course.
It’s a dish that is perfect for special occasions and for family gatherings and it’s often prepared for Christmas, Easter, and other holidays.
Besides all this, it’s a fantastic date nite dish because it’s relatively easy to cook, it’s relatively unknown and that alone will give you that level of mystique and mystery to your date who is wondering where on Earth you learned to make such an eye-catching, tasty, and surprisingly savory dish that looks almost like a cake.
Equipment to have on hand :
- Large skillet or sauté pan with a lid: This will be used to cook the pancetta or bacon, vegetables, and rice.
- Ladle: This will be used to add the chicken stock to the skillet.
- Wooden spoon: This will be used to stir the ingredients in the skillet.
- Measuring cups and spoons: These will be used to measure the ingredients.
- Grater: This will be used to grate the Parmesan cheese.
- Cutting board and sharp knife: This will be used to chop the vegetables and pancetta or bacon.
- Serving bowls: These will be used to serve the risotto.
- A Timer to keep track of the cooking time.
Spruce up the scene
With these tools, you will be able to prepare the traditional French recipe for Sartu di Riso with ease and precision. Remember to also have a taste as you cook and adjust the seasoning as needed.
Ingredients:
- 1 1/2 cups Arborio Rice
- 3 cups Chicken Stock
- 1/2 cup White Wine
- 1/4 cup grated Parmesan Cheese
- 2 tablespoons unsalted Butter
- 1/4 cup diced Pancetta or bacon
- 1/4 cup diced Onion
- 1/4 cup diced Carrots
- 1/4 cup diced Celery
- Salt and Pepper to taste
- 1/4 cup chopped Parsley
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Directions:
- In a large skillet, cook the pancetta or bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- Add the onion, carrots, and celery to the skillet and cook until softened.
- Add the rice to the skillet and stir to coat in the bacon fat. Cook for 2-3 minutes, until the rice, is slightly toasted.
- Add the white wine and stir until the wine has been absorbed.
- Slowly add the chicken stock, one ladle at a time, stirring constantly. Cook until the liquid has been absorbed before adding the next ladle.
- Continue cooking the rice until it is tender and creamy, about 20-25 minutes total.
- Stir in the parmesan cheese and butter, and season with salt and pepper to taste.
- Serve the risotto in bowls, garnished with the chopped parsley and reserved pancetta or bacon.
This traditional French recipe for Sartu di Riso is a perfect showcase of the rich culinary heritage of France. The dish is hearty and comforting, with a creamy texture and the perfect balance of flavors. The pancetta or bacon adds a smoky and salty component, while the vegetables add sweetness and a touch of freshness. The parmesan cheese and butter add creaminess and depth of flavor.
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Sartu di Riso, a king’s dish
Aromatics and rice, a pretty mix
Crispy Pancetta, fresh vegetables
A feast for the eyes, for the palate
A culinary delight, to be savored slowly
A traditional recipe, prepared with love and skill.