The cold rice donut with courgettes and tomatoes It’s a quick and easy recipe, perfect for summer! Delicious both at room temperature and cold from the fridge, it is ideal for summer lunches with friends. It is an alternative to the classic rice salad: the rice is enriched with chopped basil and parsley and acts as the basis for a lively and colorful decoration with courgettes, tomatoes, olives and morsels of mozzarella. Benedetta suggests a decoration that recalls the exuberant and rich style of the 80s, similar to that of the rice timbale. If you love vintage, you might find this idea fun, but feel free to use your creativity to decorate it however you like!

Cold rice donut with vegetables

Ingredients For 6 people

• 350 g risotto rice cooked in salted water, raw weight
• 2 grilled courgettes
• 100 g grated parmesan
• parsley, basil, tomatoes, Greek olives to taste
• egg mozzarella to taste
• salad, salt, extra virgin olive oil, pepper to taste

Preparation

Start by preparing the rice seasoning finely chopping the parsley and basil. A useful tip: for basil, use a very sharp knife and cut with quick, clean movements. This way the basil will not blacken and will not have a bitter aftertaste.

In a large bowl put the cold rice, previously cooked in salted water. Add the chopped basil and parsley, the parmesan, pepper to taste and a generous drizzle of oil. Mix the rice until all the seasonings are evenly distributed and set aside.

Grease a 24cm diameter donut mold with a drizzle of oil, using a brush to make the operation easier. Arrange the grilled courgettes in the mold, creating a star pattern, so that once the donut was unmoulded, the rice will still be visible. Place the rice in the mold using a spoon so as not to disturb the freshly made decoration with the courgettes. Lightly moisten your hands with water and compact it by pressing it well into the mold.

With a quick and decisive movement, invert the rice donut directly onto the serving plate. Now you are ready to to decorate. Arrange the tomato slices on the donut and surround it with salad leaves. Finally, place the mozzarella pieces and Greek olives in the central hole. You can serve it at room temperature, but it is even better cold from the fridge. Enjoy your meal!

Read also: Benedetta’s parmesan risotto, the creamiest first course there is. A true pleasure with just 3 ingredients

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