Caputo’s Insalada Di Riso (Rice Salad)

1 cup Arborio rice
1 small bunch parsley
10 mint leaves
1 shallot
1 tomato
juice of 1 lemon
3 tablespoons extra-virgin olive oil

Bring a pot of water to a boil, add salt and rice. Boil rice for 20 minutes or follow instructions on package. While rice is boiling, prepare dressing: finely chop the parsley, mint and shallot, and combine them in a small bowl. Peel the tomato, halve it, remove the seeds and chop into a small dice. When cooked, strain the rice and put into a colander under cold water to cool. Place cooled rice in a large bowl and toss it with the lemon juice, olive oil and the chopped herbs. Finish by adding the diced tomato. Season with salt and pepper to taste. Set aside for at least half hour to allow the flavors to blend before serving.

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