Recipe: Rice Salad (Insalata di Risotto)
Ingredients
- 1 lb. Arborio rice (risotto)
- 1/2 pint grape tomatoes, halved
- 1 cup marinated artichokes from a jar, strained
- 1/2 cup diced salami
- 1/2 cup diced provolone
- 1/2 cup sliced green cernigola olives
- 8 oz. container of giardiniera (spicy vegetables in oil)
- 1 tablespoon each of fresh mint, chives, basil and tarragon
- Sea salt and fresh pepper to taste
- Vinaigrette
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 cup chopped herbs
- Sea salt and fresh pepper to taste
Preparation
In a pot of boiling salted water, add the rice. Stir and bring back to a boil, uncovered, stirring occasionally for 10-13 minutes or until tender. Strain the rice and rinse under cold water.
In another bowl, whisk vinegar, lemon juice, olive oil, fresh herbs, salt and pepper; add rice, vegetables, salami and cheese to large mixing bowl. Pour the vinaigrette over the rice and vegetables. Toss and season with salt and pepper to taste.
Tips
This salad should be made the night before, stored in a bowl or plastic container and chilled in the refrigerator covered with plastic wrap.
Serving Size
Servings: 4
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