Sartù di Riso

Sartù di Riso is a traditional Neapolitan dish that is typically served as a main course. It is a rice timbale, similar to a risotto, layered with meat and vegetables, such as peas and diced ham or chicken, and typically finished with a meat-based ragu or béchamel sauce.


  • 1 cup Arborio rice
  • 2 cups chicken broth
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup diced ham or chicken
  • 1/4 cup peas
  • 1 tablespoon butter
  • 1 onion, finely diced
  • 2 cloves of garlic, minced
  • 1 cup béchamel sauce
  • Salt and pepper, to taste
  • 1 tablespoon chopped parsley for garnish


  1. In a large pot, heat the chicken broth and bring it to a simmer.
  2. In a separate pan, melt the butter over medium heat. Add the onion and garlic and cook until softened.
  3. Add the rice to the pan with the onions and garlic and stir to coat the rice with the butter.
  4. Pour in the white wine and cook until the wine is absorbed.
  5. Slowly add the hot chicken broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  6. Continue cooking the rice, stirring frequently, until it is tender and creamy, about 20 minutes.
  7. Stir in the Parmesan cheese, diced ham or chicken, peas, salt, and pepper.
  8. Grease a round mold with butter or oil, spoon about half of the rice mixture into it, and press it firmly.
  9. Spoon the béchamel sauce over the rice mixture.
  10. Add the remaining rice mixture over the béchamel sauce, pressing it down firmly.
  11. Cover the mold with foil and bake the sartù di riso in a preheated oven at 375°F (190°C) for 25 minutes.
  12. Remove the foil and bake for another 10 minutes or until the top is golden brown.
  13. Allow the sartù to cool for a few minutes before unmolding it onto a serving platter.
  14. Garnish with chopped parsley and serve.

Sartù di Riso is a delicious and rich dish, perfect for a special occasion or a hearty family meal.


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