Neapolitan Saffron Rice Timbale — Sartù di Riso Napoletano
A Bourbon-era Neapolitan rice timbale of saffron-tomato risotto packed around a hidden core of beef ragù, peas, mozzarella, and tiny meatballs, baked in a breadcrumbed mould and unmoulded for the table.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 1 onion finely. Mix 120g beef with 2 tbsp breadcrumbs, 2 tsp Parmigiano, egg yolk, pinch salt. Steep 16 saffron strands in 4 tbsp warm stock. Dice 120g mozzarella. Butter and breadcrumb two 12cm ovenproof bowls (or one 15cm bowl for a larger version).
Saute
Heat 2 tbsp oil over medium heat. Add onion, cook 5 minutes until soft. Raise heat to medium-high, add 160g beef, brown 5–6 minutes breaking up. Pour in red wine, simmer 3 minutes until reduced by half.
Build 1
Add passata, tomato paste, beef stock, bay leaves, salt, pepper. Reduce heat to low, simmer 30 minutes until thick. Discard bay leaves. While ragù simmers, roll meatballs and fry in 2 tbsp oil over medium heat 4–5 minutes, rolling, until browned.
Toast
Melt 20g butter over medium heat. Add rice, toast 2 minutes stirring until edges turn translucent. Add saffron-stock mixture, stir until absorbed. Add hot stock 160ml at a time, stirring constantly, 16–17 minutes total until rice is al dente. Stir in Parmigiano and salt. Cool slightly on a plate.
Build 2
Preheat oven to 190°C. Press two-thirds saffron rice into prepared moulds, lining base and walls evenly. Layer meatballs, peas, half ragù, mozzarella in the well. Top with remaining rice, pressing to seal. Cover with remaining ragù, dust breadcrumbs lightly.
Bake
Bake 35–40 minutes at 190°C until top is set and burnished, filling bubbles at edges. Rest 10 minutes covered. Run a knife around edge and invert onto plates.
Plate
Lift away the moulds, finish with black pepper, serve immediately while the rice structure holds firm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.