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