ARBORIO RICE ITALIAN SALAD
My whole family loves this alternative to pasta salad. It's a great gluten free and dairy free (switch out oil for the butter) option. This is a modification of a recipe found on the Alessi Brand arborio rice box.
Provided by tasterns
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 547.8, Fat 29.5, SaturatedFat 6.7, Cholesterol 15.3, Sodium 245.8, Carbohydrate 64.4, Fiber 4.5, Sugar 1.2, Protein 6.9
SPRING VEGETABLE RICE SALAD (INSALATA DI RISO)
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
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.
EASY ARBORIO RICE
This firm, short-grain rice gets its name from the Italian town of Arborio and goes well with Chicken Livornese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
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.
ARANCINI
There's no way around it: To make arancini, you have to make risotto, although you could also use any kind of leftover risotto, as long as the mixture isn't loose from excess liquid. This recipe employs a simple base of Parmesan risotto that is chilled, rolled, breaded and fried, but the classic version starts with saffron risotto, which explains the Italian name arancine, or little oranges, named for their shape and hue. Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness.
Provided by Alexa Weibel
Categories dinner, finger foods, grains and rice, appetizer, side dish
Time 1h15m
Yield About 2 dozen
Number Of Ingredients 18
Steps:
- Prepare the risotto: In a medium saucepan, melt 2 tablespoons butter over medium. Add onion, garlic and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute, then add wine. Cook, stirring frequently, until absorbed, about 1 minute.
- Stir in 1/2 cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding 1/2 cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.
- Once all the stock has been absorbed - the rice should be tender but still slightly toothsome and the risotto creamy - stir in the Parmesan, the remaining 2 tablespoons butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap (or transfer to a lidded container) and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days.
- Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between your palms to flatten slightly. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in your palms until round. Repeat with remaining risotto balls. (If you're not planning to fry them right away, arrange them on a small baking sheet in a single layer, cover and refrigerate until cooking, up to 2 or 3 days in advance. If the risotto mixture isn't cold, it can fall apart in the hot oil.)
- In a medium saucepan, heat the oil over medium. (If you have a candy thermometer, now is a good time to use it: Heat the oil to about 350 degrees.)
- Prepare the breading: Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the panko and Italian seasoning, if using, with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
- Working with one arancini, roll it first in the flour, shaking off any excess, then in the egg, then in the panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.
- Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini. (If the crust is cooking to quickly, you can turn off the heat momentarily and continue to cook in the oil, which will maintain residual heat. Turn the stove back on if needed.)
- Spoon warmed tomato sauce onto small plates or into bowls and top with warm arancini, or set sauce in a bowl for dipping and arrange arancini on a serving platter. Sprinkle arancini with finely grated Parmesan and more parsley, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
About Arborio rice
Arborio rice, also known as risotto rice, is a short-grain variety of rice that is commonly used in Italian cuisine. It has a higher starch content than other types of rice, which gives it a creamy texture when it is cooked. Arborio rice is versatile and can be used in various dishes such as soups, risottos, and desserts.Italian Salad
Italian salad is a refreshing and flavorful dish that is a classic in Italian cuisine. It is often made with fresh ingredients such as tomatoes, cucumbers, bell peppers, and lettuce. Italian salad recipes are known for their light dressings, which consist of olive oil, vinegar, and sometimes lemon juice.Arborio Rice Italian Salad Recipe
Arborio rice Italian salad is a unique take on the classic Italian salad. The addition of arborio rice adds texture, creaminess, and a nutty flavor that takes this recipe to another level.Ingredients
- 1 cup of Arborio rice
- 1 cup cherry tomato halves
- 1 cup of diced cucumber
- 1/2 cup of diced red onion
- 1/2 cup of sliced black olives
- 1/2 cup of diced bell pepper
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of lemon juice
- 1 clove of garlic, minced
- Salt and black pepper to taste
Instructions
- Cook the Arborio rice according to the package instructions. When done, remove from the heat and let cool.
- In a large bowl, combine the cooked Arborio rice, cherry tomato halves, diced cucumber, diced red onion, sliced black olives, and diced bell pepper.
- Add the chopped fresh parsley and basil to the bowl.
- In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and black pepper.
- Pour the dressing over the salad and toss gently to coat.
- Refrigerate the Arborio rice Italian salad for at least an hour to allow the flavors to develop.
- Serve chilled and enjoy!