Sartù Di Riso (Rice & Meatballs)

Sartu di Riso is a traditional Neapolitan dish where rice is molded into a crust that gets filled with meatballs, sauce, veggies, cheese, and sometimes eggs.
I know one thing, this presentation is beautiful!!!!!

Ingredients

1 pound Arborio rice (2 1/3 cups)
4 cups low-sodium chicken broth 
1 3/4 teaspoons kosher salt 
1 dried bay leaf 
3 cups freshly grated Parmigiano-Reggiano 
4 large eggs, at room temperature 
1 carrot, minced
1 celery rib, minced
1 small brown onion, minced
2 cloves garlic, minced
1 tablespoon tomato paste
2 sprigs basil 
One 2-inch piece Parmigiano-Reggiano rind 
​2 tablespoons extra virgin olive oil
3 14-ounce cans crushed tomatoes 
3 tablespoons whole milk, at room temperature 
7 tablespoons Italian breadcrumbs (divided)
1/2 teaspoon dried oregano 
​1 teaspoon fennel seeds
1/2 pound ground sirloin 
1/2 pound ground pork
1 1/2 tablespoons unsalted butter, at room temperature
1 cup frozen peas, thawed 
One 8-ounce ball fresh mozzarella

Directions

1. In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside.
2. Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat.  Add the onion, carrot and celery and cook for 5 minutes.  Add in the garlic and cook for another minute. Now stir in the tomato paste and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the vegetables are soft. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.
3. Remove the basil and cheese rind. Season with salt and pepper to taste.
4. Heat oven to 400 degrees F. 
5. Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk, and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the fennel seeds, the remaining 1/4 teaspoon salt and the remaining 1/2 cup cheese. Using your hands, mix in the beef and pork, until just combined. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls and place on a cookie sheet. Bake the meatballs in the oven for 12 minutes. They should be fairly small and will cook thourgoughly in this time. Set aside.
6. Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking.
7. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and 2 1/2-inches up the sides and middle of the pan. Tear half of the mozzarella into pieces and place it around the bottom of the bunt pan, onto of the rice. Place the meatballs into the well of rice and press gently to make sure it is evenly packed. Spread peas onto of the meat. Add the remaining mozzarella. Spoon as much of the tomato sauce on top of this and lightly press down to fill the pan. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes.
8. Cool for 15 minutes.
9. Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve.