Risotto Salad Recipes

SUMMER RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.

INSALATA DI RISO (ITALIAN RICE SALAD)

Steps:

• Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
• Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
• Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

GREEK ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

RISOTTO SALAD

Steps:

• Rinse the rice well in cool water.
• Drain well and set aside.
• Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
• Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
• Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
• Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
• Add the stock and salt to taste.
• Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
• Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
• Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
• When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
• Toss gently to mix.
• Season with the black pepper or crushed red pepper flakes.
• Serve at room temperature.

MARVIN DAVIS'S SALAD TO ACCOMPANY RISOTTO

Steps:

• Remove any core from the radicchio. Rinse the leaves and pat or spin dry. Put the leaves in a salad bowl.
• Add the slivers of tomatoes, capers, pine nuts and sprinkle with peppercorns.
• Sprinkle with vinegar and toss. Sprinkle with oil and give one final tos