Скачать или смотреть An ADDICTIVE Meaty & Cheesy Rice Dish You Need To Make!

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This dish earns its creaminess from stock that has slowly simmered. Sipping into every grain as the Parmigiano rind swims through leaving traces of it’s nutty, mild fruity aroma. This, plus a ‘sack’ of milky mozzarella and sweet peas that still has a little bite. However, this wouldn’t be complete without the robust bolognese sauce.

A result of minced beef coupled with plum tomatoes and vegetables that merge flavors over a gentle bubbling pot with one or two bay leaves to form something I can only describe as being worth your time. Layer all these to make a hearty sartu.

P.S The authentic Sartu di riso Napoletan recipe is more 'firm' compared to this recipe. It also features ragu and eggs while mine does not have eggs or use ragu instead I use bolognese sauce.

BLOG POST LINK: https://myfoodmemoirs.com/2019/02/06/...

INGREDIENTS
100g of petit pois peas
3 tbsp finely chopped onion
200g arborio rice
Olive oil
250g Bolognese sauce
80g dry white wine
50g Grated Parmesan or parmigiano reggiano
250 fresh mozzarella
1.1 litres of water/ vegetable stock (hot)
Salt and pepper
1 sachet of saffron (optional)
Parmigiano reggiano rind
35g butter
Natural breadcrumbs

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