Risotto rice (arborio, carnaroli or vialone nano - I would recommend carnaroli), white onion, vegetable stock, butter, basil oil, sherry, mushrooms, chicken, garlic, double cream, old bread.
1) Prepare the bowl by rubbing butter on the inside, then coating with breadcrumbs (blitz old bread in a blender to form crumbs). Put the bowl in the fridge.
2) Crush 4 cloves of garlic and mix with butter and a tablespoon of parsley. Add into a pan with the strips of chicken. Sizzle the chicken for 2 minutes and then add a handful of finely chopped mushrooms and a drizzle of double cream. Stir through and simmer for 5 minutes before taking off the heat and setting aside. Stir through the pancetta once cool.
3) To make the risotto crust, finely dice a white onion and sizzle in a pan with some basil oil. Add the rice and stir until the rice becomes transparent, revealing a white dot in the centre. Pour in a glug of sherry and stir as it cooks off.
4) Add the first ladle of vegetable stock and stir through. Continue to stir the risotto, adding stock one ladle at a time as it cooks off. Once the risotto is ready, stir through 2 tablespoons of double cream and set aside to cool.
5) Take the crumbed bowl from the fridge and spoon a layer of risotto over the crumbs. Press firmly against the sides and imagine you're building an igloo! This has to stand up under its own weight so it needs to have firm sides.
6) Spoon the chicken, mushroom and pancetta mixture into the centre, then pack more risotto down over the filling. This will form the base of the sartu so make sure it is flat.
7) Bake in the oven for 15 minutes, then turn it over onto a plate and cut into it to serve.