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For the pan:
Generously butter a 9″ springform pan and sprinkle it with 1/4 cup of panko. Set aside.

For the ragu:

half a large sweet onion, diced
1 clove garlic, pressed
1 carrot, finely diced
1 stalk celery, finely diced
1 tablespoon tomato paste
half a red Cubanelle (or bell) pepper, diced
3-4 oz. mushrooms, sliced
1 pound hot sausage (my favorite locally is Longhini)
1 8 oz. can tomato sauce (I like Tuttorosso)
2/3 cup frozen baby peas
1/2 cup Chardonnay (or other dry white wine)
1/2 teaspoon Kosher salt

Add butter and olive oil to cover the bottom of a large sauté pan over medium heat. Add diced onion, carrot and celery. Cook about 5-7 minutes or till the onion starts to get some color. Add pressed garlic clove; cook for just one more minute. Next add pepper and mushrooms, continue to cook a few minutes. Add tomato paste; cook for another minute or two, then add 1/2 cup of Chardonnay and 1/2 teaspoon of Kosher salt. Let the liquid cook down for a few minutes, then add the sausage, breaking it up into small pieces as it cooks. When the sausage is completely cooked, add the tomato sauce. Combine, then add peas. They’ll warm through in just a few minutes. Once they do, remove the pan from heat, transfer ragu to a large bowl and clean the pan so we can use it to make the risotto.

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For the risotto:
2 oz. mushrooms, diced
1/2 large sweet onion, diced
1 garlic clove, pressed
1 1/3 cups Arborio rice
3/4 cup dry white wine
2 3/4 cups chicken stock
2 tablespoons Pecorino Romano cheese, grated
1 tablespoon or so of butter to finish
freshly ground black pepper

Once again, add butter and olive oil to cover the bottom of your trusty large sauté pan over medium heat. Sauté the onion for about 5 minutes, add garlic and cook for just one minute more.

Add the rice and stir continuously till it starts to turn slightly translucent at the edges. Add wine to deglaze the pan, scraping up any the bits from the bottom. Bring to a boil, then lower the heat to simmer for a couple of minutes. Add mushrooms.

Meanwhile, heat the stock. It’s handy to use a large glass measuring cup in the microwave. Pour about a half cup or so of warm stock into the rice and continue stirring over medium heat until absorbed, then pour the same amount again. Repeat and keep stirring till you’ve used up all the stock. By then, the rice should be tender. This should take about 30 minutes, total. Preheat your oven to 350 degrees F midway through this process so it will be ready to go once we assemble the torta.

Add a good tablespoon or so of butter and two tablespoons of Pecorino Romano;  stir to combine. Remove from heat.

For the assembly:
8 oz. ball of fresh mozzarella, sliced

For the topping:
Combine 2 tablespoons melted butter with 2 tablespoons panko breadcrumbs

Let’s put it all together:
Divide the rice in two in the sauté pan.
Evenly press half the rice into the springform with a spatula.
Next add a layer of the ragu.
Add a layer of fresh mozzarella slices.
Cover with remaining rice, then spread buttered panko topping evenly over the top.

Bake at 350 degrees F for about 20-25 minutes. You’ll want to see the edges of the pan turn a bit golden–23 minutes was the magic number here. Slice, serve, mangia!

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