Recipe by chef Marcello Zaccaria
50 min
4 People
50 min
INGREDIENTS for 4 people

12.69 oz Risoni Barilla pasta

1 orange

4 asparagus

2 shallots

1 bunch of wild fennel

salt and pepper  t.t.

extra virgin olive oil

white wine

0.70 oz butter

1.05 oz Parmesan cheese



For the broth:

1 celery stick

1 carrot

1/2 onion

shrimp scraps



For the parsley oil:

about 0.88 oz of freshly picked parsley

1.76 oz extra virgin olive oil


Clean the giant red shrimps without removing the heads and shells, which we will use immediately to prepare the broth. Combine the heads and shells with the celery, carrot and onion in a casserole with 3 litres of water and leave to cook for about 20 minutes.


Right after the shrimps, clean the asparagus with a potato peeler. Remove the more filamentous outer part, which we will add to the broth and possibly dehydrate it for the decoration at the end.


Marinate the shrimps for 15 minutes with the grated orange peel, salt, pepper, extra virgin olive oil and a few sprigs of fennel.


Cook the Risoni pasta in a skillet with the oil and shallots, add a bit of white wine and leave until cooked in the broth. In the meantime, put the saffron in a glass and rehydrate it with about 1/2 glass of hot broth. Add the saffron about 2/3 of the way in cooking.


While the risoni is cooking, brown the shrimp tails with a drizzle of oil, salt and pepper in another pan.


Turn off the heat from the pan with the risoni pasta and thicken with a bit of cold butter and Parmesan cheese to adjust the taste.


Take a plate, put a square mould at the centre and fill it completely with the Risoni, trying, as much as you can, to create a homogeneous cube.



For dehydrated asparagus:

NOTE: this is something you need to do beforehand, as drying requires at least 1 hour

Take the asparagus spears, blanch them in boiling salted water for 1 minute, cool them and dry them in the oven or dryer for as long as needed.


For the parsley oil:

Take the parsley, wash it thoroughly, blanch it in boiling salted water for 1 minute and then cool it in water. Wring it out and liquidise it with some oil. The final result must be a bright green oil with a fairly liquid consistency.


Complete the plating with the shrimp tails and the dehydrated asparagus spears. Place the asparagus slightly blanched in boiling water and passed in the oil for a few seconds. Finish with a few drops of parsley oil on the plate around the cube of risoni.


click here to discover the tutorial

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