Rice and Orange Salad with ProsciuttoServes 4
1 lb of Gli Aironi Arborio Rice
2/3 lb prosciutto di parma, sliced and cut in strips
2 oranges, peeled, cubed and seeded
Artisan Cooperative Blend Extra Virgin Olive Oil
Cook the rice in boiling water until 'al dente'. After the rice is cooked and strained, run cold water over it to stop the cooking and set aside. Fold Proscuitto, orange pieces and some chopped fresh parsley into the rice. Add salt, pepper and olive oil to taste.