1 pound Arborio rice
3 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 pound cucumber, peeled, seeded, and chopped
3/4 cup fresh mint leaves, minced
radishes as an accompaniment if desired
1. To a kettle of boiling salted water add the rice, stirring, return the water to a boil, stirring, and boil the rice, stirring occasionally, for 10 to 12 minutes, or until it is tender. Drain the rice in a large colander or sieve, rinse it under cold water until it is cooled, and drain it well. Transfer the rice to a large bowl. The rice may be cooked 3 days in advance and kept covered and chilled.
2. In a bowl whisk together the vinegar, the lemon juice, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. To the rice add the dressing, the cucumber, and the mint, toss the salad well, and serve it with the radishes. The salad may be made several hours in advance and kept covered and chilled.