Pan-Fried Rice Tartines with Crescenza and Shrimp

Method

Finely chop the shallot and sauté it until golden with a knob of butter. Add the Carnaroli rice La Veronese® and toast it for a few minutes, stirring continuously. Deglaze with the white wine and let the alcohol evaporate completely over high heat.

Continue cooking by adding the hot broth one ladle at a time, stirring often. Dissolve the saffron in a little broth and add it to the rice. When the risotto is cooked, turn off the heat and cream it with butter and grated Grana cheese.

Spread the risotto on a tray and let it cool slightly, then cut out discs using a round cutter. Brown them in a pan with a knob of butter, turning them gently, until a golden, crispy crust forms on both sides.

Meanwhile, blanch the shrimp in water for a few minutes, then drain them. Assemble the tartines by spreading a spoonful of crescenza on the surface of each rice disc, adding the shrimp, and finishing with fresh parsley.

Serve warm or lukewarm, as an appetizer or finger food for Christmas lunch.