Sartù di Riso alla Napoletana

Method

1. Prepare the meatballs: mix squeezed breadcrumbs, ground meat, eggs, salt, pepper, and cheese. Form small meatballs and fry in hot oil until golden. Set aside.
2. Prepare the sausage ragù: heat olive oil in a pan, brown the sausage meat removed from its casing. Add onion and cook until soft. Add tomato passata (rinse the bottle with a little water and add it). Season with salt, cover partially, and simmer for about 30 minutes. Add peas and cook for another 10–15 minutes until the sauce thickens. Set half aside for the filling.
3. Toast the rice: heat a little oil in a pot, add the rice and toast until it crackles. Gradually add hot broth, season with salt and pepper, and cook until almost done. In the final stage, add half of the prepared ragù, finish cooking, then stir in Parmesan and butter to obtain a dense, creamy consistency (mantecare). Let it cool completely in the fridge.
4. Assemble the sartù: grease a ring or regular cake mold with melted butter and dust with breadcrumbs. Fill the mold halfway with the cooled rice. Add a layer of the reserved ragù, then the meatballs and pieces of provola or mozzarella. Cover with the remaining rice, press gently. Top with breadcrumbs and a few pats of butter.
5. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden brown. Let rest briefly, then unmold and serve.