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Insalata di Riso
Italian Rice Salad


Il riso Arborio is an Italian rice used in risotto dishes.  It takes its name from the town of Arborio in the Piemonte region.  The cultivation of Italian rice is called la risicoltura


500g Arborio Rice
1 Red Onion

150g Pitted Olives

4 Eggs
350g Frankfurters

1 Pepper

200g Baby Plum Tomatoes

4 Snack Cucumbers

150g Tuna


Extra Virgin Olive Oil
Coarse Salt


500g Riso Arborio

1 Cipolla Rossa

150g Olive Snocciolate

4 Uova

350g Wurstel

1 Peperone

200g Pomodorini

4 Cetriolini

150g Tonno


Olio Extra Vergine di Oliva

Sale Grosso

Step 1 - Passo 1

È ora di cucinare!

  • Bring a large saucepan of water to the boil and dissolve a handful of coarse salt (sale grosso) in it.  Cook the rice stirring well.

  • Heat a small saucepan of water and hard boil the eggs. Set aside to cool in cold water.

  • Whilst the rice cooks prepare the ingredients. Wash the vegetables and cut as shown in the photo. Make sure you dispose of the tomato seeds.

  • Drain the tuna and break it up a little with a fork.


Step 2 - Passo 2

  • When the rice is cooked carefully pour it into a sieve. Keep the cold tap running over the top of it. This will remove the starch and cool it down ready to mix the ingredients in.

  • Transfer the rice into a large serving bowl and drizzle a little olive oil over it.

  • Add the chopped ingredients, salt and pepper and mayonnaise and mix in well.

Quanti bellissimi colori!

È Pronto!


I Consigli di Melissa

  • This is a classic summer dish in Italy.  You'll often see families packing this into their picnic bags to enjoy on the beach.  You can make it at any time of year though. It's also great for lunchboxes as it keeps for a few days in the fridge.

  • You can put any ingredients you like into this dish.  Experiment at home and see what yummy combinations you come up with!

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