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Saffron Rice with Shrimp


Serves 4

  • 16 large raw shrimp (fresh or frozen)
  • 2 onions
  • 200 g lemon risotto
  • Zest of 1 lime
  • 6 tbsp Planeta olive oil
  • 1 pinch saffron
  • Pepper
  • 1 pinch saffron threads
  • ½ cube vegetable stock
  • 2 tbsp mascarpone


  1. Dissolve the stock cube in 500 ml hot water.
  2. Thinly slice the onions, then brown them over medium heat in a pan with 4 tbsp Planeta olive oil.
  3. Towards the end of cooking, push the onions to one corner of the pan and sear the shrimp over high heat for 2 to 3 minutes, with a few saffron threads.
  4. Set the shrimp aside and keep warm.
  5. Lower the heat and add the rice to the onions.
  6. Pour in the vegetable stock.
  7. Add a pinch of saffron salt and simmer over low heat until all water has been absorbed.
  8. Zest the lime ahead of serving.
  9. Add the mascarpone directly to the pan when the rice has finished cooking and blend delicately.
  10. To serve, top the risotto with the shrimp and garnish with lime zest.