Sartu di Riso (Baked Rice Timbale)

🛒 Ingredients

• Arborio Rice 500 g · 1780 kcal
• Ground Beef and Pork Mix 400 g · 1000 kcal
• Canned Crushed Tomatoes 700 g · 140 kcal
• Yellow Onion 100 g · 40 kcal
• Carrot 50 g · 21 kcal
• Celery Stalk 50 g · 8 kcal
• Dry Red Wine 100 g · 85 kcal
• Frozen Green Peas 200 g · 162 kcal
• Large Hard-Boiled Eggs 200 g · 310 kcal
• Fresh Mozzarella 200 g · 500 kcal
• Parmesan Cheese 100 g · 392 kcal
• Unsalted Butter 50 g · 359 kcal
• Plain Breadcrumbs 50 g · 184 kcal
• Olive Oil 55 g · 486 kcal
• Large Egg (for meatballs) 50 g · 78 kcal
• Whole Milk (for meatballs) 50 g · 31 kcal

👨‍🍳 Instructions

1. Prepare the ragù: Heat 30ml olive oil in a large pot, sauté finely chopped onion, carrot, and celery until softened, about 8-10 minutes.
2. Add the ground beef and pork mix, brown it thoroughly, breaking up any clumps, then deglaze with red wine and let it evaporate.
3. Stir in the crushed tomatoes, bring to a simmer, then cover and cook on low heat for at least 2 hours, or up to 3 hours, stirring occasionally, until rich and thick.
4. For the meatballs: In a bowl, combine the remaining ground meat, 50g breadcrumbs, 1 large egg, and 50ml milk, season well, then form into tiny meatballs (about 1.5 cm diameter).
5. Heat the remaining 25ml olive oil in a pan and lightly fry the meatballs until golden brown, then set aside.
6. Cook the Arborio rice according to package directions, typically in boiling salted water, until al dente; drain and transfer to a large bowl.
7. Stir the butter and 50g grated Parmesan into the hot rice until melted and well combined.
8. Preheat oven to 190°C (375°F). Grease a large ring mold (or bundt pan) with butter and dust generously with breadcrumbs.
9. Press about two-thirds of the seasoned rice evenly onto the bottom and up the sides of the prepared mold, creating a well in the center.
10. Fill the well with layers of ragù, meatballs, chopped hard-boiled eggs, frozen peas, diced mozzarella, and the remaining 50g grated Parmesan, then cover with the remaining rice.
11. Bake for 30-40 minutes, or until golden brown and heated through. Let it rest for 10-15 minutes before inverting onto a serving platter.