Arborio Rice Italian Salad Recipes

SPRING VEGETABLE RICE SALAD (INSALATA DI RISO)

Steps:

• Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.
• Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
• Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
• Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
• In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.

ARBORIO RICE ITALIAN SALAD

Steps:

• Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid. Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer. Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
• While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
• Transfer the rice and all ingredients to a serving bowl and toss to coat. Best served at room temp but can also be chilled.
• Play with the ingredients to your liking.

TUSCAN RICE SALAD

Steps:

• Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
• Whisk vinegar and oil in large bowl. Add warm rice and toss to coat.
• Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and curds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
• Stir egg pieces, pork, peas, red onion and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges. Serve at room temperature.

EASY ARBORIO RICE

Steps:

• Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions and salt and saute until onions are translucent, 3 minutes.
• Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.
• Add chicken broth and water to pan. Bring to a boil, stir once, cover, and reduce heat. Simmer rice, covered, until liquid is evaporated, 18-20 minutes.
• Remove from heat and let stand, covered, 5 minutes before serving.

ITALIAN (ARBORIO) RICE PUDDING

Steps:

• Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
• Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
• Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
• Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.