Name: Savarin di riso (Parma style)
Prep time: 50 min
Total time: 1 h 40 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 400g Carnaroli rice; 100g butter plus more for the mould; 100g grated Parmigiano Reggiano; 2 eggs, nutmeg, salt; 300g meat ragu or sauteed porcini for the centre; Breadcrumbs for the mould

A ring of enriched rice baked in the crown-shaped savarin mould, its centre filled with creamy ragu or mushrooms. Parma borrowed the French shape and made it a Sunday dish.

The savarin mould came from 19th-century French patisserie, named for the gastronome Brillat-Savarin, and Parma's cooks turned the sweet ring savoury during the French-inflected ducal years. The rice is bound with butter, eggs and Parmigiano like the bomba's shell, baked in the ring and unmoulded with its centre filled. Old bourgeois restaurants kept it alive; Cocchi and Le Viole still send it out on porcelain.

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Where to eat Savarin di riso in Parma

2 editor picks for Savarin di riso in Parma, ranked by editorial score. All Parma signature dishes · Savarin di riso across every city.

Ristorante Cocchi
- ★ 4.6
- Trattoria
- €€€
- Oltretorrente
Order Anolini in brodo, then the boiled-meat trolley in winter.
Ristorante Cocchi has fed Parma's bourgeoisie since 1925: anolini in brodo, the trio of tortelli and, from September to April, a serious bollito trolley.

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Trattoria Le Viole
- ★ 4.4
- Trattoria
- €€
- Parma Ovest e Baganzola
Order Savarin di riso, the moulded rice dish old Parma rarely makes now.
Trattoria Le Viole, run since 1989 by the Petrera sisters north of Parma, plates savarin di riso and tortelli with a lightness rare in the food valley.

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More places near Ristorante Cocchi and Trattoria Le Viole

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Inkiostro Tasting menu, about 1.7 km away
Passione e Tradizione Neapolitan Pizza, about 2.9 km away

Make it at home

Serves Serves 61 hr 40 minIntermediate

Ingredients

400g Carnaroli rice
100g butter plus more for the mould
100g grated Parmigiano Reggiano
2 eggs, nutmeg, salt
300g meat ragu or sauteed porcini for the centre
Breadcrumbs for the mould

Method

Parboil the rice 9 minutes in salted water, drain, and stir in butter, Parmigiano, eggs and nutmeg off the heat.
Butter and crumb a ring mould, pack the rice in firmly and smooth the top.
Bake at 180C for 30 minutes until the surface sets golden.
Warm the ragu or porcini while the ring rests for 10 minutes.
Invert onto a round platter and spoon the filling into the centre before serving.

Editor tip. Pack the rice firmly and rest before unmoulding; a rushed savarin cracks at the crown.

Common allergens: Milk, Egg.