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One of Italy's best kept secrets
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One of Italy’s best kept secrets

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This is Sartu di Riso, a traditional Neapolitan risotto cake, or more technically, a timballo, is a dish worthy of a celebration. The greatest cooking film of all time is The Big Night. The two chefs famously prepare a timballo for the big night in that movie. That was made with a pastry dough. This timballo is made with risotto and is a much easier and more approachable version of a timballo than the one you might know from the movie. And it’s a perfect dish to serve on Easter.

PATREON:
https://goo.gl/5Nr1oB

RECIPE
https://www.notanothercookingshow.tv/post/sartu-di-riso
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35 Comments

  2. @ERey55

    It hurts me to see you using olive oil on your hands and on the tray. It's so fkng expensive here… 🥲 But dude, what and amazing and beautiful peace of art you made there!!! So much work, so worth it!!

  4. @Bonifaquisha

    "Yeah fuck that, let's make 20 instead of 100." I feel ya man. QUESTION: How soft are the big meatballs supposed to be? I made the Weekday Sauce/Meatballs last night. Delicious but they were really soft (maybe that's how it's supposed to be?) . So. . . I was wondering if I should add more breadcrumbs before cooking off the rest? Any help is appreciated, great recipe!

  12. @G.Patrick_Johnson

    Great Episode. I subscribed to your channel years ago. You drift in and out of my feed – but I always smile when you pop up. Blessings to you, sir. You are definitively one of the good YouTubers.

  14. @yulnme

    Hello Steve
    I am the woman victim of remote electromagnetic microwave and frequency technology t or tu re.
    I would have love to eat this meal cake before I go.
    Thanks for your good cooking teaching. I appreciated mora than I said.

  17. @petera618

    This is called “Timballo di Riso”. In Sicily they add eggplant as well. There is also a potato version called “Gatto’ di Patate”.

  20. @reblazedfyr3146

    Interesting.
    Wouldn't it be possible to create something more akin to arrancinis by fatting the form -> breadcrumbs -> risotto -> add some cheese in the middle?
    Skipping the ragou (since it would flow out when you cut it).

    If you fridge the "cake" and slice it you could also slice it and bread & shallow fry the slices for "true" arancinis (for people that can't/won't deep fry).

  21. @patriciacrane548

    Magnifico!! The Big Night is a favorite of mine as well! I love when Secondo is trying to explain how they need to cut back the menu due to financial concerns and Primo responds that he will make hot dogs! 😂 😂😂 Such an underrated gem! Thanks for all your fantastic recipes Steve! Youre the best!❤

  24. @75dobs

    Can you do a video on suppli from Lazio, a lesser known arancini cousin from the greater Rome region. Elegant and simply. Delicious.

  25. @lauriegelinas257

    I started making your mini meatballs a few months ago and I am hooked! So much better than the big ones! I can get about 70 from a pound of meat mixture! My grandkids are too small now, Steve, but they will be in for a treat! I even found the "spaghettio" ringed pasta to go with! No cans of that crap here ever! Love your videos so much;)

  26. @A.Müller4

    I just finished reading Forbidden Chef Secrets and honestly, it's packed with stuff I’ve never seen in regular cookbooks. The way it explains everything changed how I cook at home.

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