Quick to make and ready in about 130 minutes, this Sartu Di Riso by Giada features Arborio rice, chicken broth, Parmigiano-Reggiano, Italian sausage, and mozzarella cheese. This hearty dinner recipe serves 6-8 people and is great for family gatherings or festive meals.

Recipe Ingredients

For the Rice:

• 1 pound of Arborio rice (2⅓ cups)
• 4 cups of low-sodium chicken broth
• 1 bay leaf
• 1¼ teaspoons of kosher salt
• 2½ cups of freshly grated Parmigiano-Reggiano
• 3 large eggs, at room temperature

For the Sauce:

• ¼ cup of olive oil
• ½ pound of sweet Italian sausage or sweet Italian turkey sausage, casings removed
• 1 shallot, sliced
• 1 garlic clove, chopped
• ¼ teaspoon of kosher salt
• 1 (28-ounce) can of crushed tomatoes
• 2 fresh basil sprigs
• 1 (2-inch) piece of Parmigiano-Reggiano rind

For the Meatball Filling:

• 2 tablespoons of fine dry breadcrumbs
• 3 tablespoons of whole milk, at room temperature
• 1 large egg, at room temperature
• ½ teaspoon of dried oregano
• ¼ teaspoon of kosher salt
• ½ cup of freshly grated Parmigiano-Reggiano
• ½ pound of ground sirloin or ground dark meat turkey
• Olive oil, for frying
• 1 cup of frozen peas, thawed
• 8 ounces of fresh mozzarella cheese (1 ball), diced
• 1½ tablespoons of unsalted butter, at room temperature
• 5 tablespoons of fine dry breadcrumbs

How To Make Giada Sartu Di Riso

Make the Rice:

1. Combine Arborio rice, chicken broth, bay leaf, and kosher salt in a large saucepan. Stir and bring it to a boil over high heat.
2. Lower the heat to low, cover the pan tightly, and simmer for 8 minutes until the rice is slightly undercooked, but the liquid has been absorbed.
3. Pour the rice into a large bowl to cool to room temperature, stirring occasionally to prevent sticking.
4. Once cooled, mix in the grated Parmigiano-Reggiano and eggs until the rice is well combined. Set this aside.

Make the Sauce:

5. Heat olive oil in a medium saucepan over medium-high heat. Break the sausage into bite-sized pieces and cook until browned, about 5 minutes.
6. Remove the sausage using a slotted spoon and set it aside. Lower the heat to medium and add the shallot, garlic, and kosher salt to the same pan.
7. Stir constantly for about a minute until the shallot is soft and the garlic becomes fragrant.
8. Add crushed tomatoes, basil sprigs, and the Parmigiano-Reggiano rind. Bring the mixture to a simmer, then reduce the heat to low.
9. Simmer the sauce for 15-20 minutes, stirring occasionally, and remove the basil and cheese rind before adding 2 cups of the sauce to the bowl with the sausage.

Make the Meatball Filling:

10. In a separate bowl, mix together breadcrumbs, milk, and egg, allowing it to sit for 5 minutes until the mixture thickens slightly.
11. Stir in dried oregano, kosher salt, and grated Parmigiano-Reggiano, then add ground meat and mix gently with your hands until combined.
12. Form the mixture into 1-tablespoon-sized meatballs. Heat ½ inch of olive oil in a skillet and fry the meatballs in batches until golden brown, about 4 minutes per batch.
13. Once fried, transfer the meatballs to the bowl with the sausage and sauce. Toss them together with the peas and diced mozzarella.

Assemble the Dish:

14. Preheat your oven to 350°F. Thoroughly butter a Bundt pan or 3½-quart Dutch oven with 1 tablespoon of unsalted butter. Coat the inside with 3 tablespoons of breadcrumbs to prevent sticking.
15. Press two-thirds of the rice mixture into the bottom and sides of the pan, about 2½ inches up the sides, forming a well in the center.
16. Fill the well with the meat and sauce mixture, pressing it gently to ensure it’s packed evenly.
17. Top the filling with the remaining rice mixture, pressing it down to seal the edges, and sprinkle the top with the remaining breadcrumbs and dot with butter.
18. Bake for 45 minutes until the top is lightly browned. Let the dish rest for 15 minutes before inverting it onto a serving plate. Warm the remaining sauce and ladle it into the center of the rice mold before slicing and serving.

Recipe Tips

• Add a crispy touch: Sprinkle extra breadcrumbs on top of the rice before baking to give it a more pronounced crispy texture. I love how it adds a bit of crunch.
• Mix up the cheese: Try using provolone instead of mozzarella for a bolder flavor. Once, I swapped them out, and it gave the dish a nice sharpness that worked well.
• Make it vegetarian: You can skip the sausage and replace it with a mix of mushrooms and spinach. This substitution keeps the dish hearty without the meat.
• Freeze for later: If you want to make it ahead, assemble everything and freeze before baking. Thaw in the fridge overnight and bake directly from there for an easy meal.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Ziti Stufati
• Giada Flank Steak With Roasted Grapes and Mushrooms
• Giada Veal Saltimbocca Milanese-style