Pasta, Risotto and You

By Nancy Caivano


Risotto Salad

Serves 6


2 tbsp olive oil
1 onion, chopped
4 cloves garlic, chopped
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
1/4 cup parsley, chopped
Salt and Pepper
2 green onions, thinly sliced
1/2 cup green pimento stuffed olives, sliced
Two 8-oz jars marinated artichoke hearts,
   drained well, (reserving 1/2 cup liquid) and quartered
1/2 cup grated Pecorino Romano cheese (or Parmesan)


In a large saucepan, heat olive oil over medium-high heat. Add onion, and garlic. Cook until onion is translucent, but not browned. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock.

After last addition of stock is absorbed, remove from heat, and stir in parsley. Season with salt and pepper.

Lay risotto out on a sheet pan lined with parchment paper. Cover with plastic and let completely cool in refrigerator.

When rice is completely cold, remove from refrigerator and place in a large bowl. Stir rice to remove clumps. Add green onions, olives, artichokes, and artichoke liquid. Stir well to combine. Add Romano cheese and stir well. Refrigerate, covered until ready to serve.

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This page created June 1999

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