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
200g Baby Plum Tomatoes
4 Snack Cucumbers
Extra Virgin Olive Oil
500g Riso Arborio
1 Cipolla Rossa
150g Olive Snocciolate
Olio Extra Vergine di Oliva
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!
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!