Arancini with shrimps, pink pepper and orange zest. | Top Tales

Ingredients

• 300g Sant'Andrea Baraggia Biellese and Vercellese Rice PDO
• 300 g whole shrimps to be cleaned
• 1 orange
• 2 springs of thyme
• 1 teaspoon finely chopped parsley
• 1 carrot
• 2 celery sticks
• 1 onion
• 1 shallot
• 1 spoon tomato paste
• 3 eggs
• 1 level spoon pink pepper
• salt to taste
• 00 type flour to taste
• breadcrumbs to taste
• 1-liter peanut oil