If there’s one thing I always have in my cupboards, it’s orzo. These little noodles in the shape of grains of rice are delicious, cooked like a risotto. They are also called risoni.
The advantage of this pasta over a classic rice risotto is the speed of preparation. We put everything in the pan, and the pasta is full of flavors during cooking. Divine!
This is the recipe I make when I want something good, comforting and I don’t want to spend time in my kitchen.
I had already given you the recipe for my orzotto with sausages and peas, available at will with merguez or chorizo, and zucchini or peppers…
This time, I made it with prawns.
And since I’m in the middle of picking saffron, I couldn’t resist adding a little.
Some time ago I visited raw saffron, a Bourbonnaise saffron. I learned a lot about permaculture and saffron cultivation. I also tasted delicious dishes and learned how best to use this spice.
Of course, I knew that one must soak the pistils in a little water before use. I knew it was better to prepare the infusion the day before. But still, if my saffron soaked 1 to 2 hours, it was already good. In fact, the ideal is to let it infuse for 48 hours. In the end, it takes very little to give a nice color and a lot of flavor to a dish. It is also preferable to add it at the end of cooking.
Orzo risotto with prawns and saffron:
250 g of orzo-type pasta
300g peeled prawns
100ml white wine
500ml vegetable stock
a pinch of saffron
Soak the saffron threads in a little water, ideally for 24 to 48 hours.
Put a little oil in a stove and fry the prawns over high heat for a few minutes. Reserve them on a plate.
In the same skillet, brown the finely chopped shallot. Add a little oil if needed.
Add the orzo and cook for 1 minute while stirring.
Add the white wine and cook for another 1 minute.
Then add the hot broth, season and cook over medium heat for about 8 minutes, stirring occasionally.
2 minutes before the end of cooking, add the water infused with the saffron and the peas. To mix together.
Arrange the prawns on top.
Serve as soon as ready, with a squeeze of lemon juice.
To finish: I use frozen prawns and peas.
It is possible to keep the infused saffron for several days in a cool place. So, we can do a little more and use it on several dishes. It’s delicious both savory and sweet.
I particularly recommend the rice pudding with saffron and Indian cardamom.