Golden Napoletan Rice Sartù with Saffron

 

Few cuisines are as rich as the Napolitan one. With Zafferia Saffron, you will turn this delicious classic into a crispy, golden treasure and highlight of any dinner party!

 Ingredients

  • 450 g of “carnaroli” rice (or similar)
  • 2 liters of boiling salted water
  • 1 shallot
  • Dry white wine
  • 3 tablespoons of double tomato concentrate
  • 1 egg
  • 200 ml of tomato sauce
  • Salt and other spices (turmeric and black pepper)
  • Extra virgin olive oil
  • 50 g of grated Parmesan cheese
  • 200 g of beef in pieces
  • 1 carrot
  • 1 small onion
  • 1 stick of celery
  • 130 g of frozen peas
  • 200 g of smoked provolone
  • Breadcrumbs
  • 1 capsule of Zafferia Saffron per 1-2 people depending on your preference.

 

  1. Start with the saffron. Add one capsule of Zafferia’s powder saffron and dissolve it in half a coffee mug of hot water. Leave it for at least 20 minutes to get the most taste and color out of it.
  2. Let’s turn to the filling: peel the onion, carrot, and celery, chop finely and fry them with a little oil in the pan; add the minced beef and the spices you like and let them to absorb the taste slowly. Add the white wine and let it evaporate. Now, add peas and salt and let them cook for a few minutes. Finally, add a spoonful of tomato paste, two glasses of water, cover and cook on low heat for about an hour until the meat is tender.
  3. Clean and finely chop the shallot. Fry it in a saucepan with a little oil. Add the rice and toast it thoroughly for around 2 minutes, stirring with a wooden spoon. Add the white wine and let it evaporate. Now, add the Saffron water at once and gradually the boiling salted water and let the rice absorb it. Take care to keep the rice grains always immersed in liquid. Continue like this for about 20 minutes until the risotto is creamy, yellow and “al-dente”. Turn off, stir in a drizzle of oil and parmesan, and let it cool.
  4. Grease and sprinkle a baking mold with breadcrumbs. Add the egg into the rice and mix it well. Transfer 2/3 of the risotto into the mold and compress it with a wooden spoon forming a "shell" of rice, i.e. digging a “channel” inside the risotto. Distribute the stew filling and cubes of provolone cheese in the center of the “channel”.
  5. Cover and seal the risotto with the remaining risotto. Compress with the spoon and sprinkle with breadcrumbs. Finish it off with a drizzle of oil and bake on a medium level at 200° C for about 25 minutes, until it’s getting a golden color.

 

Remove from the oven and let it rest for about 15 minutes. Serve the crispy golden rice sartù with beef and peas on a serving plate.

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