This is a great accompaniment to a summer barbecue

• 1 can (500 grams) Acquerello Carnaroli riso 
• 3/4 cup fresh flat parsley, chopped,
• 1/2 cup fresh basil, chopped
• 1 large clove garlic chopped 
• 2 medium tomatoes, peeled and diced
• 1/2 to 3/4 cup Badia a Coltibuono extra virgin olive oil (add more or less to taste)
• 1/3 to 1/2 cup Fattorio Estense Bio Aceto Balsamico Vinegar (add more or less to taste)
• Fresh pepper
• Ravida Sea salt 
• 1/4 pound Mountain Gorgonzola, crumbled
• 1/2 cup Gaeta olives, coarsely chopped

Bring a large pot of water to a boil. Pour in rice, and make sure water is at least 4 inches above rice level. Add more water if necessary. Bring to boil again,  and cook for 15 to 20 minutes, stirring frequently to prevent rice from sticking. When rice is tender but with still a little bite to it, drain in a colander and set aside in colander to cool. 

Shake colander to drain out any remaining moisture, and pour rice into large bowl. Add 1/2 cup parsley, and all the basil, tomatoes, and garlic, and stir gently. Pour smaller amount of olive oil and balsamic vinegar over the rice and vegetable mixture, and toss lightly. Add more if desired. Season with salt and pepper. Refrigerate until ready to serve, several hours or overnight. Right before serving, toss in crumbled gorgonzola and chopped olives. Sprinkle remaining chopped parsley on top.