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Insalata di Riso alla Milanese

Serves 4 to 6 Salad vegetarian, Salads

Insalata di Riso alla Milanese

Insalata di Riso alla Milanese is a dish that brings the essence of Lombardy right to your table, embracing the simplicity and warmth of home cooking. It's a staple for summer gatherings, where the sun lingers long and the air is filled with laughter. Crafted without ceremony, it mirrors the region's straightforward approach to food — olive oil flows generously, and salt is sprinkled with intuition, not measure.

The salad is a harmony of textures and flavors: tender Arborio rice mingling with savory prosciutto cotto, creamy mozzarella, and sweet peas. A touch of mayonnaise adds a velvety finish, while a splash of lemon juice brightens each bite. The whisper of parsley and a pinch of salt and pepper bring balance, creating a dish that is both comforting and refreshingly light.

Ingredients

  • 300 gArborio rice — cooked and cooled
  • 150 gprosciutto cotto — diced
  • 100 gmozzarella — diced
  • 100 gpeas — blanched
  • 4 tbspmayonnaise
  • 2 tbspextra virgin olive oil
  • 1 tbsplemon juice
  • 2 tbspflat-leaf parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by bringing a large pot of salted water to a boil. Add 300 g Arborio rice and cook until the grains are tender but still firm to the bite, about 12-15 minutes. Drain the rice in a colander and spread it out on a baking sheet to cool to room temperature. This prevents the rice from clumping and ensures it absorbs the dressing well.
  2. While the rice is cooling, prepare the dressing. In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, and a pinch of fine sea salt until the mixture is emulsified and slightly thickened. The dressing should lightly coat the back of a spoon, indicating it's ready to cling to the rice.
  3. Dice 150 g prosciutto cotto and 100 g mozzarella into small, bite-sized pieces. Set these aside. If using fresh peas, blanch 100 g in boiling water for 2-3 minutes until bright green and tender, then drain and cool them under cold water. If using frozen peas, simply thaw them.
  4. In a large mixing bowl, combine the cooled rice, diced prosciutto cotto, mozzarella, and peas. Pour the prepared dressing over the mixture and gently toss everything together with a large spoon or your hands. Be careful to keep the mozzarella intact and distribute the dressing evenly.
  5. Add 4 tbsp mayonnaise to the bowl and fold it into the rice mixture. The mayonnaise should blend smoothly with the dressing, creating a creamy coating that envelops each grain of rice and piece of ingredient without overwhelming them.
  6. Season the salad with fine sea salt and freshly ground black pepper to taste. Taste and adjust as needed, remembering that the prosciutto cotto will add some saltiness as well.
  7. Allow the salad to rest for about 10 minutes at room temperature. This brief rest lets the flavors meld together.
  8. Just before serving, finely chop 2 tbsp flat-leaf parsley and sprinkle it over the salad. Drizzle a final thread of extra virgin olive oil over the top to enhance the flavors and give the salad a fresh, glossy finish. Serve immediately.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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