Saturday, May 21, 2005

Insalata di Risotto

In other words, Rice Salad!
This is a great hot-weather dish, and since the weather has suddenly shot up into the 90s here, it was a very refreshing side dish to our grilled chicken last night. I vary the veggies based on what's freshest or what is left-over in the fridge.

1 cup arborio rice
Bring abundant water to a boil, add the rice and boil, uncovered, until al dente. Drain and rinse. Cool.

Assorted chopped veggies:
green onions
bell pepper
fresh peas
chopped fresh spinach
chopped marinated artichoke hearts

Combine all together in a large bowl. Toss with creamy vinaigrette. Refrigerate to let the flavors mingle until ready to serve.

Creamy Vinaigrette
1/4 cup mayonaise
a clove of garlic, minced
2 TBSP red wine vinegar
2 TBSP olive oil
salt and pepper to taste
Wisk together. Toss with the rice salad.

Che buono!

1 comment:

Deanna said...

Hello, I just found your blogs yesterday....I just was looking at your recipes and mouth is watering and I now can't make up my mind on what to cook for dinner.
I wanted to comment on the Insalata di Risotto because my Aunt Lucia in Napoli made a version of this all the time when I was there one summer many years ago. It is a must for me every summer since but somehow is never quite the same! Maybe because I'm not living sea side :) Great blog! Deanna