Sartu di Riso - bay leaves

Method

• First, prepare the sauce.
• Use a big square of cheese cloth to wrap up the bay leaves, parmesan rind, thyme, rosemary, and peppercorns in a tight package.
• Tie the package with kitchen twine to keep it closed.
• Set it aside.
• Combine the garlic, carrots, celery, onion and basil in the bowl of a food processor.
• Run the processor to puree them all together into an aromatic mixture.
• Get out a large dutch oven and heat the olive oil in it over medium high heat.
• Pour the pureed aromatics into the pot and let them get bubbly and fragrant for about 2 minutes.
• Add the tomato paste and let it cook for 30 seconds with the aromatics.
• Then pour in the red wine, Worcestershire and crushed tomatoes.
• Let the sauce come to a gentle boil and submerge the cheesecloth sachet of deliciousness in it.
• Reduce the heat to simmer.
• Prepare the meatballs while the sauce begins simmering.
• In a bowl, combine the cubed bread and milk.
• Let the bread soak in the milk for 15 minutes.
• While they soak combine the ground beef, eggs, parmesan, salt, dried onion, and dried oregano in a large mixing bowl.
• Remove the bread cubes from the milk and gently squeeze the excess milk out of them.
• Add them to the bowl of the rest of the ingredients and mix everything together well with clean hands.
• Form small, palm-sized meatballs out of the mixture and set them on a lined tray.
• Get out a cast iron skillet and fill it with about an inch of canola oil.
• Heat it over high heat.
• Brown the meatballs in the skillet in batches, removing them with a slotted spoon to a plate as they are done.
• Turn the heat down as necessary if the oil gets too hot.
• When they are all browned, add them to the pot of sauce.
• Also add the frozen peas at this point.
• Give the mixture a stir and let it simmer together for 2 hours.
• While the filling mixture simmers, prepare the rice for the crust.
• Heat the butter in a large pot over medium high heat.
• Stir the rice in the butter and just lightly toast the rice for a minute.
• Pour in the chicken stock and let it come to a gentle boil.
• Cover the pot and reduce the heat to low.
• Let the rice cook for about 20 minutes, until it absorbs all of the liquid.
• Fluff it up with a fork and set it aside.
• Allow it to cool to room temperature.
• Once it has cooled, stir in the parmesan and eggs to make the perfect crust mixture.
• Set it aside.
• When the filling is done simmering, take it off the heat and let it cool.
• While it cools, preheat the oven to 350 degrees F and get out a bundt pan.
• Grease the bundt pan very well all over with the butter, then dust it with the breadcrumbs.
• It is very important to coat the entire pan, including the middle, with the breadcrumbs to help the cake release.
• Keep a small bowl of water handy to make the rice crust.
• It helps to dampen your finger tips when forming it.
• Take the rice and form a solid layer 3/4 up the inside and middle of the bundt pan.
• Youll use about 2/3 of the rice to do this.
• Take the cooled filling and stir the mozzarella into it.
• Spoon it into the well of the bundt pan and pack it down to make sure it is even.
• There will be lots of sauce leftover to warm up for serving.
• Use the remaining rice to form a solid bottom crust.
• Dot little bits of butter on the bottom crust to help it brown.
• Bake the sartu di riso for 4550 minutes.
• The bottom should be golden and a solid crust.
• Let the cake cool for 30 or so minutes to really set.
• When it has cooled, gently run an offset spatula along the edges and middle to help release it.
• Put a large plate that fits over the bundt pan on it upside down and carefully flip it over.
• Leave the bundt pan on it for a minute, then gently take it off to reveal the gorgeous cake!
• Slice it and serve immediately with the remaining sauce and some fresh basil for garnish.