Insalata De Riso With Mortadella And Tuna Recipe
Prep Time:
Cook Time:
20 minutes
Servings:
6 servings
Ingredients
- :::Yield: 6 servings:::
- 2 cups arborio rice
- 1 tablespoon red wine vinegar
- 1½ teaspoons kosher salt, plus more to taste
- ½ cup extra-virgin olive oil
- 6 ounces mortadella, chopped into ½-inch cubes (about 1½ cups)
- 4 ounces mild Swiss cheese (preferably Emmentaler), chopped into ½-inch cubes (about 1 cup)
- ⅔ cup good-quality oil-packed tuna, drained and flaked, or homemade preserved tuna (click here to see recipe), drained and flaked
- 1 ounce pitted green olives (preferably Cerignola or Picholine), thinly sliced (about ⅓ cup)
- 3 tablespoon brine-packed capers, rinsed
- 1 small fresno chile, finely minced
- 1 small garlic clove, minced
- 1½ tablespoons finely chopped fresh flat-leaf parsley
- Zest of 2 lemons, finely chopped
- Freshly ground black pepper
- Juice of 1½ lemons, plus more to taste
Directions
- In a large pot, bring 4 quarts water to a boil. Add the rice and cook, stirring occasionally, until the rice is still chewy in the center, about 12 minutes. Drain in a colander and transfer to a large bowl. Stir in the vinegar and salt and turn the rice out onto a rimmed baking sheet. Spread the rice into an even layer and set aside to cool. Once the rice is cool, transfer it to a large mixing bowl. Add the olive oil, mortadella, Swiss cheese, tuna, olives, capers, chile, garlic, parsley and lemon zest; season with black pepper. Taste and season with more salt if needed. Add the lemon juice and taste again, adjusting with more lemon juice, salt and/or pepper. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.