Recipe: Insalata di riso giallo

Insalata di riso is very popular as an Italian summer dish. The word “giallo” simply means “yellow” in English. It is one of the classic dishes in Italy. Many people switched from hot risotto to insalata di riso when the weather gets warmer. Beside that you can make large amount and store it in the refrigerator for several days.

You can add different kind of ingredients, beside what is in this recipe, such as artichokes in olive oil, baby pickles, champignon in olive oil, anchovies, tuna, etc.

 

Insalata di riso giallo

Ingredienst:
Arborio Rice 300 gr.
Prosciuto Cotto (diced) 100 gr.
Peas (cooked) 100 gr.
Red bell peppers 80 gr.
Olives (sliced) 60 gr.
Baby onions 40 gr.
Fontina Cheese (diced) 100 gr.
Saffron 2 teaspoons

Directions:

In a large skillet, cook the rice. When it is almost done, add saffron to make the rice yellow. Leave it until it has cooled. When the rice is ready, combine with the rest of ingredients and mix well. Serve at room temperature.

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Prepare ingredients

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Prepare each ingredient: cut bell peppers into little pieces and slice olives. Baby onions can be used as they are. Cook green peas or you can use them from the can.

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Diced fontina cheese and prosciutto cotto.

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Cook the rice.

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Add saffron, rice will turn into yellow. Leave the rice on the pan until it is not hot anymore.

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When the rice is at room temperature, put in the rest of the ingredients and mix well.

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Insalata di riso giallo

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2 comments
  1. MamaBun said:

    It looks tempting.

    • Tamabea said:

      Yes, it is delicious 🙂 Perfect for summer dish!

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