Riso Al Basilico In Forma (basil Rice) 2 c Arborio Rice
6 Fresh Basil Leaves -- minced
4 tb Romano Cheese -- freshly grated
1 1/2 tb Olive Oil
Salt -- to taste
Garnish:
2 md Tomatoes -- cut into thin wedges
Fresh Parsley Sprigs
Bring 4 quarts lightly salted water to a boil in a large saucepan.
Add the rice and cook, checking for doneness after approximately 18
minutes. Rice should be al dente, or firm to the bite; do not
overcook. When the rice is done, remove from the heat, pour into a
colander, and toss gently to remove excess water. Place the hot rice
in large mixing bowl and add the basil and cheese. Stir gently to
combine, then add the olive oil and toss thoroughly. Season with
salt. Spoon the hot rice mixture into a 2-quart mold and press gently
to set. Immediately unmold the rice onto a large serving platter.
Garnish with tomato wedges and parsley sprigs. Riso Al Basilico In Forma (basil Rice) printer friendly version located here.
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