Arborio Rice, Tomato & Basil salad

Author: Chef ALLAN SCHANBACHER

Issue: October, 2008, Page 196

2 cups arborio rice
2 Tbsp. extra-virgin olive oil
1 tsp. minced garlic
1 oz. fresh basil leaves, torn into small pieces
2 cups grape or cherry tomatoes, washed and cut in half
1 Tbsp. white balsamic vinegar
8 oz. fresh mozzarella, cut into cubes kosher salt and fresh ground pepper

photo by Werner Segarra

1. In a large pot, bring 4 quarts of salted water to a boil. Scatter the rice around the pot and bring back to a boil. Reduce the heat to a simmer and stir once. Cook the rice until it is al dente, about 16 to 18 minutes.

2. While the rice is cooking, place a large sauté pan over medium heat, add the oil and garlic, cook for 2 to 3 minutes or until fragrant, add the basil and stir to coat. Next, add the tomatoes and vinegar and gently toss. Season to taste with salt and pepper. Remove from heat and let rest in the pan.

3. Drain the rice quickly and do not shake off excess water. Pour into a warm serving bowl and add a third of the mozzarella at a time, gently tossing after each addition. Add the warm tomato mixture and toss, checking the seasoning once more.

Recipes

Arborio Rice, Tomato & Basil salad