Sartu di Riso

Sartu di Riso recipe from Giada... its like a giant arancini (rice ball stuffed with meat and mozzarella))

Sartu di Riso

Ingredients
  1. 1 pound Arborio rice (2 1/3 cups)
  2. 4 cups low-sodium chicken broth 
  3. 1 3/4 teaspoons kosher salt 
  4. 1 dried bay leaf 
  5. 3 cups freshly grated Parmigiano-Reggiano 
  6. 4 large eggs, at room temperature 
  7. 1/4 cup extra-virgin olive oil 
  8. 8 ounces sweet Italian sausage or sweet Italian turkey sausage 
  9. 1 clove garlic, chopped 
  10. 1 shallot, sliced 
  11. 2 sprigs basil 
  12. One 2-inch piece Parmigiano-Reggiano rind 
  13. One 28-ounce can crushed tomatoes 
  14. 3 tablespoons whole milk, at room temperature 
  15. 7 tablespoons fine breadcrumbs 
  16. 1/2 teaspoon dried oregano 
  17. 8 ounces ground sirloin or ground dark turkey meat
  18. Olive oil, for frying 
  19. 1 1/2 tablespoons unsalted butter, at room temperature
  20. 1 cup frozen peas, thawed 
  21. One 8-ounce ball fresh mozzarella, diced 
Directions
  • In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside.
  • Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Remove the sausage from the casing and break into small, bite-size pieces. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.