Arborio rice salad with lemon shrimp and celeryServes 8 to 10
3 cups arborio rice
5 lemons, zest and juice
1 cup virgin olive oil
1½ lb. fresh rock shrimp
3 garlic cloves, sliced
2 cups celery stalks, halved and sliced
4 hard-boiled eggs, peeled and coarsely chopped
1 cup flat-leaf parsley, coarsely chopped
½ cup basil leaves, coarsely chopped
20 black olives, pitted and halved
salt and pepper
Bring 3 quarts of salted water to a boil in a large pot. Add the rice and cook until al dente, about 16 minutes. Drain rice and rinse under cold running water. Set aside to drain thoroughly.
Place the rice in a large bowl and toss in the lemon zest and juice.
Heat 2 tablespoons olive oil in a large skillet over high heat. Add shrimp and garlic and saute until shrimp are cooked. Remove from heat and add to the rice with remaining ¾ cup plus 2 tablespoons olive oil. Stir in celery, egg, parsley, basil and olives. Mix all ingredients together. Season with salt and pepper.
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