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Risu D'Azata | Italian Stuffed Rice Casserole Recipe

  • Writer: Pasta Grammar
    Pasta Grammar
  • Jul 25, 2021
  • 3 min read

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Watch the Pasta Grammar video where we make this recipe here:



For this recipe, you will need:

- 5 tbsp extra virgin olive oil

- 1/3 large carrot, diced

- 1/2 stalk celery, diced

- 1/4 white onion, diced

- 10 oz. (280g) ground beef

- 10 oz. (280g) ground pork

- 3 tbsp 'nduja (optional)

- Salt

- Fresh black pepper

- 1/4 cup (60ml) white wine

- 8 oz. (225g) whole peeled tomatoes, crushed with a fork

- 1 3/4 oz. (50g) grated Parmigiano-Reggiano cheese, plus extra for topping

- 3 eggs

- 2-3 oz. (60-80g) fresh breadcrumbs, adjusted to taste

- Vegetable oil for frying

- 15 oz. (425g) carnaroli rice

- 1 cup (240ml) simple tomato sauce

- 2 hardboiled eggs, chopped

- Sliced soppressata (spicy salami) to taste

- Chopped sharp provolone cheese to taste

- Grated pecorino cheese for topping


In a large saucepan, bring 2 tbsp olive oil up to medium temperature. Add the carrot, celery and onion, and sauté for 2-3 minutes or until the onion is tender and slightly transparent.


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Add 1/2 lb. (225g) of ground beef and 1/2 lb. (225g) of ground pork. Brown the meat completely while breaking it up into a fine crumble. Stir in the 'nduja (optional) and salt/pepper to taste.


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Add the white wine and bring to a simmer. After a few minutes, when the smell of alcohol has dissipated, add the tomatoes and 1/2 cup (120ml) of water. Bring to a gentle simmer, partially cover, and cook for 90 minutes. Add a little more water, as necessary, if the liquid cooks off too fast and the ragù becomes dry and very thick.


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Meanwhile, prepare the meatballs. Combine the remaining ground beef and ground pork with 1 egg, 1 3/4 oz. (50g) grated Parmigiano, and a generous sprinkle of salt and pepper. Next add the fresh breadcrumbs, but do so a little at a time and adjust to the humidity and consistency of the mixture. The meatball mix should be soft but not too dense and sticky. Continue to add breadcrumbs until you have a satisfactory mix.


Roll the meat mixture into miniature meatballs, each about the size of a marble. Fill a small saucepan with 1-2 inches of vegetable oil and bring up to medium/high temperature. Test the oil by dropping a breadcrumb in: if it starts to bubble immediately, it's hot enough to fry.


Working in batches, if necessary, fry the meatballs until they become golden brown. Remove to a paper towel to drain and set aside for later.


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Bring a large pot of water to boil and salt it generously. Add the rice and cook for 10 minutes, or until the rice is slightly undercooked from "al dente." Drain.


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Preheat an oven to 380 degrees F (195 C).


Mix the rice, ragù, 2 tbsp of olive oil, and 2 eggs. Spread roughly one third of the tomato sauce along the bottom of an 11x7-inch casserole dish. Fill the dish with half of the rice mixture, and press it up the sides by hand so as to form a rectangular hollow for the fillings. Spread another third of the tomato sauce over the surface.


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In this hollow, spread the chopped hardboiled eggs, slices of soppressata, the fried meatballs, chopped provolone, and a generous grating of pecorino and Parmigiano cheeses.


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Close the casserole with the rest of the rice and press it down to flatten the top. Spread the remaining tomato sauce over the top and finish with a grating of Parmigiano and/or pecorino.


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Bake for 40 minutes. Allow to cool completely before serving. Buon appetito!

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