"Insalata di Riso", Rice Salad recipe from Graziella Mazzon, Seveso, Milan

I first enjoyed "Insalata di Riso" one summer at the Milan family home of my dear friend Enrico, prepared by his lovely Italian super mom Graziella. Some of her other specialties include 'Fresh Calamari Stew', slow cooked in her own unique tomato sauce, and her own summertime alcohol infusions; 'Basilcello', fresh basil liquer, and 'Limoncello', fresh lemon liquer. Both are absolutely heavenly! She told me this 'Rice Salad' was one of her 'quick, summer staple recipes', and upon my first taste, I became an instant, adoring fan. It's refreshingly delicious, and so full of flavor. Over the years, I've made it many different ways, varying the fresh green vegetable, and only sometimes adding in tuna or ham. The vinaigrette can be made sans garlic too, but I would never advise you skip it! Alla tua salute Graziella... Enjoy!

Insalata di Riso Ingredients ( for six people plus)

1 lb. arborio rice

one block swiss cheese in small, cubed chunks

one half pound ham in small, cubed chunks

one container ripe cherry tomatoes

half cup pitted cured black olives

half cup pitted green olives

half cup plus capers

one cup chopped fresh basil

*Dani Variation add one cup toasted pine nuts

Vinaigrette

One cup extra virgin olive oil

Fresh squeezed juice of two lemons

3-5 cloves of garlic finely chopped

Salt and fresh ground pepper to taste

Boil rice 'til cooked 'al dente', drain well, and chill in fridge.

Cube swiss cheese and ham, chop olives and cherry tomatoes in halves, chop fresh basil, toast pine nuts. When rice is well chilled, add in all ingredients, including capers, and mix thoroughly, but gently. Lastly, pour fresh vinaigrette over mix, mix again gently and serve!

Other variations on original recipe*

-add one half pound chopped fresh, lightly steamed green beans, chopped fresh lightly steamed asparagus, or lightly steamed chopped zucchini

-add finely chopped scallion

-replace chopped ham with chopped tuna