Insalata di Riso alla Lombarda
A vibrant cold rice salad tossed with firm cheese, cooked ham, pickled vegetables, and hard-boiled eggs. It is an everyday summer staple in Lombardy.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •Large saucepan
- •Colander
- •Baking tray
- •Large mixing bowl
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 20 g
- carbs
- 64 g
- fibre
- 3 g
- protein
- 19 g
- calories
- 510 kcal
Instructions
- 1
Bring a large pan of generously salted water to a rolling boil.
- 2
Add the rice and boil until al dente, about twelve to fourteen minutes.
- 3
Drain the rice thoroughly through a colander.
- 4
Spread the drained rice onto a wide baking tray to cool quickly without sticking.
- 5
Transfer the cooled rice into a large mixing bowl.
- 6
Add the cubed Provolone, cooked ham, chopped giardiniera, and sliced green olives.
- 7
Drizzle with the extra virgin olive oil and lemon juice.
- 8
Toss gently until all ingredients are evenly distributed.
- 9
Top with the quartered hard-boiled eggs and scatter the chopped parsley over the bowl.
Chef's tips
Cool the rice on a flat tray rather than rinsing it under tap water, which dilutes its natural flavour. Cut all the mix-ins to roughly the same small dice so every spoonful contains a balance of textures. Keep the seasoning light; the pickled giardiniera and cheese provide plenty of acidity and salt.
Ingredient substitutions
- Provolone Valpadana dolce → Fontal or young mild Gouda
- prosciutto cotto → canned tuna in olive oil, drained
- giardiniera → mixed mild pickled gherkins and red peppers
Storage
Store in an airtight container in the refrigerator for up to two days.
Reheating
This dish is served cold and must not be reheated.
Common mistakes to avoid
- •Overcooking the rice until it turns soft and mushy rather than distinct and firm.
- •Rinsing boiled rice with cold tap water, which washes away starch and leaves it watery.
- •Adding hot rice directly to the cheese and eggs, which melts the cheese into greasy clumps.
Serving suggestions
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