Salad Recipes - Piedmont-style Rice Salad

Ingredients

• 225 g/8 oz/1 cup arborio or other risotto rice

• 45 ml/3 tbsp olive oil

• 12 cooked asparagus tips

• 225 g/8 oz/4 cups button mushrooms, sliced

• 2 celery sticks, chopped

• 2 hard-boiled (hard-cooked) eggs

• 15 ml/1 tbsp Dijon mustard

• Juice of 1 lemon

• 15 ml/1 tbsp double (heavy) cream

• 15 ml/1  tbsp Marsala or medium sherry

• Salt and freshly ground black pepper

• 1 white truffle

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Method:

1. Cook the rice in plenty of boiling salted water for 15-20 minutes until just tender but still with some texture.

2. Drain, rinse with cold water and drain again. Toss in half the oil. Add the asparagus, mushrooms and celery.

3. Remove the yolks from the whites of the eggs. Chop the whites and add to the rice.

4. Mash the yolks with the mustard, lemon juice, cream, Marsala and a little salt and pepper. Whisk in the remaining oil to form a creamy dressing.

5. Pour over the rice and toss gently. Pile into a serving bowl and grate the truffle over the top.