Arborio Rice Italian Salad - cooking recipe

Ingredients

1 1/2 cups arborio rice
2 tablespoons butter (or olive oil if dairy free)
1/4 cup pitted kalamata olive, sliced
1/4 cup roasted red pepper, diced
1/4 cup artichoke heart, diced
1/2 cup broccoli, flower-ettes small pieces- blanched al dente
1/2 cup thousand hills tm 100% grass-fed beef uncured summer sausage, diced (or other brand, gluten free, no MSG or fillers)
1/2 cup tomatoes, diced
3 tablespoons pine nuts, lightly toasted
2 tablespoons fresh Italian parsley, minced
1 1/2 tablespoons fresh basil, minced
1 teaspoon fresh oregano, minced
1/3 cup extra virgin olive oil, whisked together with
3 tablespoons white balsamic vinegar or 3 tablespoons rice vinegar
freshly ground sea salt and black pepper, to taste

Preparation

Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid. Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer. Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
Transfer the rice and all ingredients to a serving bowl and toss to coat. Best served at room temp but can also be chilled.
Play with the ingredients to your liking.