Discover the Delight of Insalata di Riso: A Perfect Summer Picnic Dish
Insalata di Riso, a beloved Italian rice salad, is an ideal addition to any summer picnic spread. This dish embodies the essence of outdoor dining in Italy, where families and friends come together to savor leisurely meals in beautiful settings—whether beneath leafy trees or under a starlit sky. Each region boasts its own unique cold dishes that are perfect for enjoying fresh air.
Much like classic potato salad, Insalata di Riso is versatile and open to endless creative variations. The star ingredient here is long-grain white rice, which you likely already have on hand. Unlike Arborio or Carnaroli rice used for creamy risottos that require slow cooking to release their starches, long-grain rice cooks up perfectly al dente—softening just enough while retaining its shape amidst other ingredients.
To prepare the rice, cook it as you would pasta: boil it in generously salted water until tender yet slightly chewy. Be sure to taste frequently for the right texture! Once cooked, drain and rinse under cold water to halt further cooking.
Here’s where it gets fun: I won’t provide exact measurements because this salad can be tailored to your preferences! For a large bowl that serves 8-10 people, I typically use about 1½ cups of raw rice along with various add-ins measured from a few tablespoons up to three-quarters of a cup.
A traditional element I always include is cubed cured meat; mortadella works wonderfully when cut into bite-sized pieces instead of thin slices. You could also opt for soft salami or prosciutto cotto (cooked ham).
Another essential component is semi-soft cheese cut into cubes—think fontina or young asiago—and if you’re feeling adventurous, crumbled goat cheese or feta can add an interesting twist.
For additional flavor and texture, gather your favorite antipasto ingredients or utilize leftover vegetables from your fridge. If you prefer convenience over preparation time, simply visit the antipasto section at your local grocery store!
Insalata di Riso makes for an excellent all-in-one picnic dish—it’s portable without needing utensils and tastes even better after marinating for some time. Store it in an airtight container in the fridge until ready to serve; let it sit at room temperature before enjoying.
Insalata di Riso Recipe | A Taste of Italy
To serve 8-10 people:
- Use 1½ – 2 cups raw long-grain white rice.
- Cook the rice in 3 quarts of boiling salted water until tender but still slightly firm.
- Drain well and rinse under cold water; let cool completely.
Suggested Ingredients (Customize as Desired):
- Mortadella or prosciutto cotto (cut into ¼-inch cubes)
- Semi-soft cheeses like fontina or young pecorino (also cubed)
- Diced celery (including leaves)
- Finely chopped red onion
- Pitted green/black olives (halved)
- Chopped marinated hot peppers
- Thinly sliced roasted red peppers
- Diced fresh/roasted cubanelle peppers
- Chopped hard-boiled eggs
- Cooked peas (fresh/frozen) shocked in ice water
- Finely chopped capers
- Sliced scallions
- Chopped marinated artichoke hearts
- Quartered marinated mushrooms
- Cherry tomatoes (quartered/eighths)
- Fresh parsley/basil/chives
Assembly Instructions:
- In a large bowl, combine cooled rice with chosen ingredients.
- Gently mix everything together using your hands.
- Dress with red wine vinegar or fresh lemon juice along with generous amounts of extra virgin olive oil; season well with kosher salt and freshly ground black pepper.
- Allow flavors to meld by chilling for 4–6 hours, preferably overnight before serving.
- Store leftovers covered in the refrigerator for up to three days.
Enjoy this refreshing Insalata di Riso at your next gathering—it’s sure to impress!