Saffron “set” risotto and rice salad


For 4 portions

  • 100g Salad Pea
  • 320g risotto Gallo Zafferano
  • 1 medium ripe avocado  
  • 2 medium tomato
  • 100g feta cheese  
  • 800ml water  
  • 2tbsp virgin olive oil
  • 2 pinches white ground pepper


  • Peel and cut into wedges the avocado. 
  • Blanch and peel the tomatoes, cut into wedges, deseeds, and reserve the flesh. 
  • Cut the feta cheese in regular cubes. 
  • Line up a small bread loaf tin with cling film and cook the risotto. 
  • Build up the loaf tin the rice and tomatoes and let set in the cooler for one hour. 
  • Toss the salad pea in a drizzle of olive oil with the pinch of white ground pepper. 
  • Cut out some slices of the set risotto and build up the salad, adding the wedges of avocado and feta cheese. 

Recipe: Franck Pontais

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