Bonnie S. Benwick, The Washington Post
The frittata di riso may have been born of Italians' ability to repurpose leftovers in admirable ways, but in this recipe, you'll cook arborio rice so the grains are plump and moist. As it happens, using fresh rice makes for a soft and tender omelette that has just a bit more body to it than if you used eggs alone.
You could toss in several add-ins, such as grated Parm; chopped parsley or spinach; diced zucchini; bits of ham; even pine nuts. But we like the simplicity of this pantry-friendly dish, because it calls for so few ingredients and costs so little per serving.
Serve with a salad of bitter greens.
1/2 cup uncooked arborio rice
4 large eggs
1 medium shallot
2 tablespoons unsalted butter
Freshly ground black pepper
Paprika (sweet or hot)
Hot sauce or Sriracha, for serving (optional)
Place the rice in a medium saucepan. Add a generous pinch of salt and enough water to cover by 2 or 3 inches. Bring to a boil over high heat, then reduce the heat to medium; cook for 15 minutes or just until the rice is tender and plumped. Drain through a fine-mesh strainer, discarding the cooking water.
Meanwhile, use a fork to whisk the eggs in a liquid measuring cup. Mince the shallot.
Melt the butter in an 8-inch non-stick skillet over medium heat. Stir in the shallot and cook for about 2 minutes, until softened but not browned. Add the just-cooked rice, spreading it to cover the bottom of the pan. Pour the eggs evenly over the rice. Cook just until they begin to firm up around the edges. Season lightly with salt and a generous amount of pepper.
Cover and cook for 8 to 10 minutes, or until the eggy surface has set. Watch closely so you don't overcook; the frittata should look light and fluffy.
Sprinkle lightly with the paprika. Cut into wide wedges and serve right away, with a drizzle of hot sauce or Sriracha, if desired.
Nutrition: Servings Per Container: 3; Calories: 290; Total Fat: 15 g; Saturated Fat: 7 g; Cholesterol: 270 mg; Sodium: 260 mg; Carbohydrates: 27 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 11 g.
Featured Image: Stacy Zarin Goldberg, the Washington Post