The sautéed rice canapes with crescenza and prawns I’m a fish appetizer original and very tasty. In this recipe, which is also beautiful to look at, the risotto takes the place of the bread.
Ingrediants
- 320 g of Carnaroli rice
- 1 glass of dry white wine
- 3 sachets of saffron powder
- 50 g of grated parmesan
- 1 shallot
- 150 cl of vegetable broth
- salt
- butter
- pepper
- 8 fresh prawns
- 200 g of crescenza
- fresh parsley
How to prepare: Sautéed rice canapes with crescenza and prawns
Self crescenza-shrimp combination does not convince you, prepare these sautéed rice canapes and you will have to change your mind. The flavor of crescenza, characterized by an acidulous tip, goes perfectly with the sweetness of the prawns.
This fish appetizer it is quite substantial, since it is made up mostly of rice, so you can also stay on the light side with regard to the following courses.
A tip is to keep the base of the canapes quite high, so that the rice remains soft on the inside and crunchy on the surface.
A winning idea to put on the table, which becomes very fast if you have the saffron risotto advanced from the day before. In this way you can in fact halve the preparation time, starting with a simple jump rice.
If you are a fan of canapes, try the Tartine with salmon and cheese, the mixed Tartine or the Crostini with apples, Brie and honey: three excellent ideas for a homemade aperitif.
OTHER TASTY RECIPES: Tomato risotto, shrimp salad, green tomatoes and mango, Bavarian goat cheese
- Execution
- challenging
- Preparation time
- 20 min
- Cooking time
-
30 min
- Portions
-
4
How to prepare: Sautéed rice canapes with crescenza and prawns
To prepare the sautéed rice canapes with crescenza and prawns, peel and finely chop the shallot. Brown it in a saucepan with a knob of butter. Add the rice and toast it, mixing thoroughly. Add the wine and let it evaporate. Gradually incorporate the boiling broth, taking care to always immerse the rice grains in the liquid, stirring constantly with a wooden spoon. Meanwhile, take a cup of hot broth, melt the saffron in it and add it to the cooking risotto. When the cooking time has elapsed and the rice grains are al dente, remove from heat and stir in the parmesan, pepper and a generous knob of butter. Let it cool and set aside.
Wash the prawns, remove the shell and the gut. Blanch them for a few seconds. Grease the bottom of the pan with butter. Brown four discs of rice previously coppati with the 6 cm pastry cutter and brown them over high heat for 4-5 minutes per side.
Stuff each disc with a spoonful of crescenza, two prawns and a parsley leaf. Serve immediately the sautéed rice canapes with crescenza and prawns.
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