Rice Sartù

Method

1. Toast the rice dry in a pan over medium-high heat for 3-4 minutes, stirring constantly.
2. Add the prepared ragù and a ladle of boiling water to the toasted rice; cook until al dente, about 10-12 minutes.
3. Meanwhile, generously butter a ring mold and coat all interior surfaces with breadcrumbs.
4. Let the rice cool slightly, then add the 4 whole eggs and a pinch of pepper; mix well.
5. Spread half of the rice mixture into the mold, pressing it against the bottom and sides to form a hollow center.
6. Fill the hollow with: meatballs (already prepared), crumbled sausage, sliced boiled eggs, peas, diced mozzarella, and prosciutto.
7. Cover with the remaining rice, pressing firmly to compact the filling and level the surface.
8. Sprinkle the top with breadcrumbs and dot with small pieces of butter.
9. Bake in a static oven at 180°C (350°F) for 1 hour, until golden and crisp.
10. Remove from the oven and let rest for 10 minutes. Carefully unmold onto a serving plate.
11. Serve with extra ragù on the side (optional).