Ingredients
- 500g shrimp
- 175g saffron risotto rice
- 30g butter
- White truffle cream
- Truffle oil
- Prosecco
Preparation of the recipe
1
Peel and devein the shrimp, then chop the flesh into a tartare.
2
In a saucepan, cook the risotto and deglaze with half a glass of prosecco.
3
Cook the risotto until tender and finish with butter and truffle oil.
4
Serve the risotto in a flat plate, adding the shrimp tartare in the center. Finish with a drizzle of truffle cream.
