Reconstitute the mushrooms in lukewarm water and chop them. Prepare a ragù as follows: sauté the onion in 1 1/2 oz. oil. When the onion is soft, add the tomato paste diluted in 2 cups broth, the chopped mushrooms and the green peas, salt and pepper. Mix and cook for 2 to 3 mins. Add the crumbled sausage and let cook for 20 mins. over low heat. Remove from fire and set aside.
Combine in a bowl the ground beef, 1 egg, 1 tbs. Parmigiano, 1 tbs. breadcrumbs, salt and pepper to taste. Mix all ingredients well and make small dumplings the size of a hazelnut. Fry in the remaining oil, add to the ragù and set aside.
Pour the other half of the ragù into a large saucepan. When it starts bubbling, pour in the rice, stir well, add broth as needed and cook rice till al dente. Add 2 oz. lard (or butter), 4 tbs. Parmigiano and 2 whole eggs. Mix the ingredients well and let cool.
Sauté the chicken livers with 1 oz. of lard or butter in a small skillet. Sauté briskly for 2 to 3 mins, salt to taste and set aside.
Grease a 2 qts. mold with the remaining lard and sprinkle the bottom and sides well with breadcrumbs. Pour in about 3/4 of the risotto, pressing it against the sides and bottom of mold, leaving a well in the center. Place in it some ragù with the meat dumplings, a few chicken livers, pieces of Mozzarella and sprinkle with Parmigiano. Add more rice and repeat. Fill the inside of the rice mold only 3/4 full, cover with the remaining risotto, pressing lightly with your hands. Sprinkle breadcrumbs over the top and dot with lard or butter. Place in a pre-heated oven at 325ºF and cook for about 30 mins. Remove from the oven and let stand for 10 min. To release the sartù, turn upside down onto a serving platter. Serve immediately.
Note:
Sartù may be sliced with a spatula when serving.
