Riso Sartu

• 2 to 3 tablespoons soft butter
• 2 tablespoons or more grated cheese or fine dry bread crumbs
• 1 1/2 cups Ragu alla Bolognese (page 143)
• 3/4 cup frozen peas
• 2 1/2 cups cooked risotto (page 224)
• 2/3 cup grated cheese*
• 1 hard-boiled egg, peeled and sliced lengthwise in quarters, then crosswise in thirds, so you have 12 small chunks
• 1/3 cup packaged (pressed) mozzarella cut into tiny cubes, 1/4 inch or smaller
• 2 ounces paper-thin prosciutto cut into small strips (each about the size of a paper clip!)
• 3 tablespoons grated cheese
• The best molds to form the dome-shape risotto cake pictured here are ceramic custard cups with a 5-ounce capacity and rounded bottom. Tapered metal timbale molds of the same size are also suitable. Miniature souffle-type ramekins, 4-or 5-ounce capacity, can be used but may be harder to unmold, because of the broad bottom.

1. Set a rack in the middle of the oven and preheat to 450.
2. Butter the insides and top rims of all six cups or molds generously, using a teaspoon or more of soft butter for each.
3. Sprinkle a teaspoon or more of grated cheese (or bread crumbs, if you prefer) inside each cup, and rotate and tilt it so the buttered surfaces are completely coated.
4. Invert the mold and shake out loose cheese or crumbs (if cheese, be sure to collect and use it in the next steps).
5. To refresh your sauce, stir 2 or 3 tablespoons water into the Ragu alla Bolognese (or more water if the ragu is very thick) and heat to a simmer in a small saucepan.
6. Stir in the frozen peas, simmer them in the sauce for a few minutes, until tender, then take the pan off the heat.
7. You should have 2 cups of sauce, or a bit more.
8. Measure the risotto into a skillet, set it over low heat, andassuming it is chilled and congealed from refrigerationbreak up the lumps of rice with a spoon.
9. Warm it up gently, and keep pressing and stirring until the rice loosens (dont cook or fry it), then stir in 1 cup of the warm Bolognese-and-green-pea sauce until thoroughly distributed.
10. Take the skillet off the heat, and stir in 2/3 cup of grated cheese.
11. The rice mixture should be warm, not hot: let it cool if necessary.
12. Fill each cup, one at a time, as follows: Measure a scant 1/2 cup of the rice and plop it into the cup.
13. Press the rice level with a teaspoon or your fingers, then press in the center to form a hollow and move some of the rice up the unfilled sides to the rim, like walls around a crater.
14. To fill the crater, take two pieces of hard-boiled egg, a teaspoon of mozzarella cubes, and a teaspoon of prosciutto strips.
15. Drop the pieces into the hollow, mixing them up a bit, press down gently, then top off the hollow with a teaspoon or so of the reserved Bolognese; level it with a spoon.
16. The cup should be just about filled to the top.
17. Cap it with 1 1/2 tablespoons of risotto mixture: press it down firmly and spread it smoothly and evenly within the rim of the cup.
18. Finally, sprinkle 1 1/2 teaspoons of grated cheese lightly over the topdont press down the cheese.
19. Fill each cup in this way.
20. (You can refrigerate them at this point if you want; allow extra baking time for chilled cups.)
21. For easy handling, set the cups on a baking sheet or in a shallow baking panspaced well apart for fast, even heatingand place it in the oven.
22. Bake for 30 minutes, then rotate the sheet back to front.
23. The top of each cup should be nicely colored but moist; juices from the insides should be hot enough to drip over the sides.
24. Bake 20 minutes more, until the tops are dark gold and well crusted.
25. Remove the sheet from the oven and let the cups sit and cool for at least 5 minutes, and up to 10, before unmolding.
26. Meanwhile, gently heat the remaining Ragu alla Bolognese; you should have almost a cup left in the saucepanthin it with a bit of water if its thickened up while sitting.
27. Warm up six small (dessert-size) plates, which you will need for unmolding and serving.
28. Protecting your hands with pot holders or dry kitchen towels, set one hot cup on a clear counter.
29. Insert a thin sharp knife blade into the cup, flat against the side, and run it all around, cutting through the crust on the rim and loosening the rice inside too.
30. Lay one of the warm plates on top of the cup, and grip them firmly togethermake sure your pot holders or towels wont slip when you move your hands.
31. Quickly invert the cup and plate and, before setting the plate on the counter, give the pair a sharp shake to loosen the rice cake.
32. Center the upside-down cup in the plate and lift it up.
33. What you hope is that it will come off the rice cake easily and completely.
34. If some of the rice is stuck in the cup, just scrape it free and patch it in place.
35. If the cup doesnt lift off the rice, give it a few good raps on the side and top with a heavy knife handle.
36. You might have to invert the cup again and make sure youve cut through the crust completely.
37. But you will succeed in unmolding each cup!
38. When they are all unmolded, spoon about 2 tablespoons of hot Ragu alla Bolognese on top of each rice cake and let it drip down the sides.
39. Serve right away.
40. For a larger dinner party, this is a great way to serve facsimile risotto.
41. Make the risotto and assemble the day before, then set in the oven to bake while your guests are arriving.
42. Make sure to allow 20 minutes more of baking time if it is cold from the refrigerator.
43. Riso al salto, rice with a jump, is the traditional way of reusing risotto in Italy, and a delicious one.
44. The secret with leftovers is always to create a new dish, not a reheated one.
45. To make rice with a jump you will need 2 cups of leftover risotto and 1/2 cup grated Parmigiano-Reggiano or Grana Padano, one beaten egg seasoned, and 2 tablespoons of chopped parsley or chives.
46. Loosen the risotto with a fork, add the other ingredients, mix all well, and form hamburgerlike patties.
47. Press them down slightly, and cook them in a hot non-stick skillet with butter till crispy on each side.
48. Press them down with a spatula occasionallybut gently, because they are fragileuntil they form a crust, which is the best part.
49. They are great for breakfast in the morning with eggs, or as a side for braised meats; or eat them just as they are.
50. Leftover risotto makes also a good fried-rice facsimile.
51. Saute in some olive oil some leftover vegetables or meat cut in small pieces, seasoned with salt and pepper.
52. In the meantime, break the risotto up with a fork, and add it to the skillet.
53. Cook for a few minutes, stirring, then add chopped scallions, chives, or parsley, and drizzle on some balsamic vinegarfor 3 cups of fried rice, youll need 3 teaspoons of aceto balsamico.
54. Let the rice cook for 2 or 3 minutes, tossing, then serve.

butter, cheese, alla bolognese, frozen peas, grated cheese, egg, mozzarella, paper, grated cheese, custard

Taken from www.epicurious.com/recipes/food/views/riso-sartu-384481 (may not work)