• 4 ripe plum tomatoes, blanched, peeled, seeded and chopped
• A 4-inch stalk of celery, finely chopped
• 1/3 cup finely diced Swiss cheese (fontina or asiago will also work).
• 1/4 cup olive oil
• 20 (or more, to taste) fresh basil leaves, shredded
• 1 cup rice
• Salt & Pepper to taste
• 1/3 cup grated Parmigiano, plus more at the table

Combine the chopped tomatoes, celery, Swiss cheese, shredded basil and olive oil in a serving dish; season the mixture with salt and pepper to taste, cover, and chill well.

Boil the rice in lightly salted water until it's al dente. Drain it, give the colander a good shake to remove excess liquid, and stir the rice into the chilled tomato mixture (the heat of the rice will melt the cheese and scald the tomatoes). Stir in the grated Parmigiano, and serve. The combination of basil and celery is wonderfully refreshing. This will serve 2-4, depending upon the rest of the meal. You'll want a white wine with it.

A printer-friendly version of the above.
Instructions on making risotto.
The General Recipe Index