Saffron risotto with shrimp tartare and white truffle cream

Peel and devein the shrimp, then chop the flesh into a tartare.

In a saucepan, cook the risotto and deglaze with half a glass of prosecco.

Cook the risotto until tender and finish with butter and truffle oil.

Serve the risotto in a flat plate, adding the shrimp tartare in the center. Finish with a drizzle of truffle cream.