Rice Savarin with Meatballs (Savarin di Riso con Polpettine)
Comfort Food, Italian Style: Rice Savarin with Meatballs
Some dishes are designed to impress. Others are made to comfort. This one does both. The rice savarin, or savarin di riso in Italian, is a southern Italian classic that deserves more fame outside its home country. Baked in a ring mold like a crown, it’s a celebration dish, often served at Sunday lunches or special family gatherings all over Italy. It’s basically risotto in it’s Sunday best.
And if you’re thinking, “Wait, Savarin? Like the French dessert?” Yep, same name, totally different dish. Both dishes get they’re name from the mold they are formed in, a ring shape originally designed in honor of famed gastronome Brillat-Savarin. (Not to be confused with the cheese, which is also named after him!) The French savarin is a yeasted cake soaked in rum syrup, often served with whipped cream and fruit, and the Italian version shares the shape, not the sweetness. Instead of cake, you’ve got buttery rice. Instead of rum, meatballs, a rich tomato sauce, and decadent ham that melts right into every bite. Both dishes celebrate indulgence, they just take wildly different routes to get there.
We discovered this stunner while traveling through Italy on one of our excursions through Parma. Our culinary holidays go beyond the postcard views. You’re cooking in real kitchens, learning from locals, and gathering the kind of recipes that don’t always make it into cookbooks, but live on through generations.
This dish was one of those unexpected gems. The kind a grandmother might make without ever measuring, yet it turns out perfect every time. We took notes, we asked questions, we may have gone back for seconds (and thirds!)
Now it’s your turn. Whether you’re cooking for friends or recreating your own Italian staycation, this rice savarin brings big flavor and a sense of celebration. It’s hands-on, hearty, and totally worth the extra step of un-molding.
Rice Savarin with Meatballs (Savarin di Riso con Polpettine)
Ingredients
For the Meatballs:
- 400 Grams Lean Minced Beef (1 pound)
- 1 Egg
- 20 Grams Breadcrumbs (0.25 cups)
- 40 Grams Parmigiano Reggiano Cheese, grated for topping (0.3 cups)
- 20 Grams Flour (2 tablespoons)
- 400 Grams Tomato Sauce (1.75 cups)
- 1 Clove of Garlic
- Extra Virgin Olive Oil
- Salt to taste
For the Savarin:
- 250 Grams Carnaroli Rice (1.25 cups)
- 15 Grams Dried Porcini Mushrooms (0.5 ounces)
- 30 Grams Leek (1 ounce)
- 800 Grams Meat or Vegetable Stock (approx. 30 ounces)
- 200 Grams Cooked Ham (7 ounces)
- 70 Grams White Wine (0.3 cups)
- 50 Grams Parmigiano Reggiano Cheese, grated (0.5 cups)
- 30 Grams Cold Butter (2 tablespoons)
- Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
Prepare the Meatballs:
- In a mixing bowl, combine the minced beef with the egg, breadcrumbs, and grated Parmesan.
- Season with salt and shape into 2 cm (a little under an inch) meatballs. Coat lightly in flour.
- Heat olive oil in a non-stick pan and brown the meatballs on all sides.
- Add tomato sauce and a peeled garlic clove. Season with salt, cover, and simmer for 1 hour, stirring occasionally.
Soak the Mushrooms:
- While the meatballs are cooking, soak the dried porcini mushrooms in water until softened.
- Drain and chop lightly.
Cook the Rice:
- In a pot, heat olive oil and sweat the finely chopped leek.
- Add rice and toast for 2 minutes. Deglaze with white wine and allow to evaporate.
- Add the soaked mushrooms and gradually pour in hot stock while stirring until the rice is al dente.
- Stir in cold butter and grated Parmesan. Season with salt and pepper. Let rest for 2 minutes.
Assemble the Savarin:
- Line a donut mold with slices of cooked ham. Fill with the rice mixture, pressing gently. Cover the top with more ham to seal.
- Let rest for 5 minutes. Invert carefully onto a serving platter.
Serve:
- Fill the center of the rice savarin with the prepared meatballs and tomato sauce. Serve hot.
Curious what it’s like to cook regional dishes right where they were born?
Join us on a culinary holiday with Let’s Eat The World and experience hands-on cooking, market visits, and unforgettable meals across Italy, France, Spain, and Georgia. Come hungry. We guarantee you’ll leave with new recipes, new skills, and a whole lot of delicious memories.
