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)

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Steps of preparation

  1. Dissolve the stock cube in 500 ml hot water.
  2. Thinly slice the onion and brown in a pan over medium heat with 4 tbsp olive oil.
  3. 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.
  4. Set the shrimp aside and keep warm.
  5. Lower the heat and combine the rice with the onion in the pan.
  6. Pour in the vegetable stock.
  7. Add a pinch of Saffron and Salt and simmer over low heat until all the liquid has been absorbed.
  8. Zest the lime just before serving the dish.
  9. Add the mascarpone directly to the pan once the rice has finished cooking and stir delicately.
  10. Top the risotto with the shrimp, garnish with parmesan (optional) and serve immediately.



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