Here is a recipe that is fun to prepare and delicious to taste.

To prepare the crispy shrimp and zucchini rice pasty, you need to finely chop the onion, cut the zucchini in half and then into thin rounds. Cut the fresh chili pepper lengthwise, remove and chop the seeds. In a saucepan heat the oil and butter, add the onion, zucchini and peeled, whole garlic clove and sauté gently. Add the shrimp and pink peppercorns. As soon as the shrimp change color, add Flora Il Classico rice. Toast them for one minute, simmer with white wine. Gradually add hot broth and finish cooking. Place the well-pressed risotto in the doughnut-shaped mold and just before serving place in the oven for about fifteen minutes.

Garnish with pink peppercorns, shrimp, some crispy zucchini slices and candied lemon peel strips.