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Saffron Rice with Shrimp
by: Margherita Romagnoli
- Preparation 10 min
- Cooking 20 min
- Portions 4 pers.
Ingredients needed
Serves 4
- 16 large raw shrimp (fresh or frozen)
- 1 onion
- 200 g Favuzzi risotto rice
- Zest of 1 lime
- 6 tbsp Favuzzi Moderate extra virgin olive oil
- 1 pinch Favuzzi saffron and salt seasoning
- Pepper
- 1 pinch saffron
- ½ cube vegetable stock
- 2 tbsp mascarpone
- Parmesan (optional)
Products used in this recipe
Steps of preparation
- Dissolve the stock cube in 500 ml hot water.
- Thinly slice the onion and brown in a pan over medium heat with 4 tbsp olive oil.
- Towards the end of cooking, raise the heat, push the onion to one side, add the rest of the olive oil and and sear the shrimp over high heat for 2 or 3 minutes; to finish, add a few saffron threads.
- Set the shrimp aside and keep warm.
- Lower the heat and combine the rice with the onion in the pan.
- Pour in the vegetable stock.
- Add a pinch of Saffron and Salt and simmer over low heat until all the liquid has been absorbed.
- Zest the lime just before serving the dish.
- Add the mascarpone directly to the pan once the rice has finished cooking and stir delicately.
- Top the risotto with the shrimp, garnish with parmesan (optional) and serve immediately.
BUON APPETITO!
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