Risotto rice (arborio, carnaroli or vialone nano - I would recommend carnaroli), white onion, vegetable stock, butter, mozzarella, old bread, Basil, basil oil, garlic, pine nuts, parmeggian, lemon.
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) To make pesto: add a good handful of fresh basil leaves to a mortar bowl and grind to a fine pulp. Sautee 1 crushed clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts. Grind thoroughly, adding lemon juice, basil oil and parmeggian to taste.
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 vermouth 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, set aside to cool a little.
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 pesto into the centre and top with a good handful of grated mozarella, 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.