Prepare a crustacean broth with the crustaceans, carrot, onion, tomato paste and crustacean scraps (heads and shells). When the broth is ready, blend and filter it using a colander. We’ll need around 0.8 liters of salted broth for this quantity. Now let’s cook the Sant’Andrea Baraggia rice PDO. Firstly, toast the Sant’Andrea Baraggia rice PDO with a little finely chopped shallot, the pink pepper and extra virgin olive oil. Once toasted, pour all the broth over the Sant’Andrea Baraggia rice PDO, bring to the boil and cook for 15 minutes, stirring occasionally (this cooking method enables us to extract a greater amount of starch from the rice, essential for this delicious recipe.
Half way into the cooking time add the previously cleaned and roughly chopped shrimps, together with the thyme, parsley and the grated zest of half an orange.
Once cooked, add the butter, stir until creamy, place the Sant’Andrea Baraggia rice PDO in a baking tray, cover with cling film and leave to cool.
Once the rice has cooled, shape it into balls and dip each one in the flour, the whisked egg and lastly, the breadcrumbs.
Leave the arancini to rest in the fridge for around half an hour before frying them in peanut oil at 170°.