Canapés of milanese risotto with braised shrimps and stracchino cheese

• 10 minutes to prepare • 50 minutes to cook • Serves 4

 

 

Crunchy risòttin

If the combination of stracchino cheese and shrimps does not convince you, just prepare these canapés and you'll change your mind.
The flavor of stracchino cheese, characterized by slightly sour undertone, pairs perfectly with the sweetness of the shrimps.

This fish appetizer is quite caloric, since it is made up mostly of rice, so you can combine it with some lighter courses, such as salads.

This winning recipe becomes very fast if you have some risotto left over from the day before. In this way you can halve the preparation time, starting from a simple riso al salto. Finally, try to keep each canapé quite high, so that the risotto is soft inside and crunchy on the surface.

 

Here's what you will need for the 4-serving recipe:

320 g Carnaroli rice 
1 shallot
15 saffron threads
1 l meat broth
1 glass white wine
50 g grated Parmesan cheese
20 g butter
8 shrimps
200 g stracchino cheese
fresh basil
salt

1. Prepare risotto alla milanese as described here, then let it cool down
2. Clean the shrimps and boil them for a couple of minutes in salted water
3. Heat a pan and, when it is hot, braise shrimps on it. It will take a couple of minutes for each side
4. Melt some butter in a big pan and arrange the risotto in 4 circular shapes, using a coppapasta tool. Fry each circular canapé of risotto for 10 minutes, until crispy
5. Serve each canapé with some braised shrimps and 1 tablespoon of stracchino cheese on top. If you like it, add some fresh basil too.

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.