Ingredients

• 500 g fresh prawns
• 500 g breadcrumbs
• 300 g Carnaroli rice
• 120 g clean green beans
• 50 g fresh ginger
• 50 g butter
• 50 g Parmigiano Reggiano Dop
• 30 g dried ginger
• 3 eggs
• 1 g celery stalk
• 1 carrot
• 1 spring onion
• 1 onion
• dill
• lemon
• dry white wine
• peanut oil
• extra virgin olive oil
• coarse and fine salt
• pepper

Clean shrimp, keeping the scraps: peel the tails and remove the dark fillet of the intestine. Put them in the fridge.
Collect the scraps of the shrimp and the heads emptied into a saucepan with the onion, carrot and celery, a pinch of coarse salt and 2 liters of water. Cook over low heat for 30 minutes from the boil, finally filtered, obtaining a broth.
Chop fresh ginger and mash it in a sieve to get the juice. Cut the dried one into cubes.
Chop the white of the spring onion and brown it in a saucepan with a drizzle of extra virgin olive oil for 2 minutes, then toast the rice. Deglaze with a splash of white wine and cook with the shrimp broth, adding it little by little until cooked, in about 15 minutes. In the last 6-7 minutes, add the green beans cut into spools.
Switch off, whisk the risotto with the butter and Parmesan, add the shrimp tails cut into small pieces, the ginger juice and the cubes, a drizzle of oil and chopped dill. Season with salt and pepper, spread the risotto on a tray, cover it with plastic wrap and let it cool.
Model it then in arancini as large as an apricot (about 50 g each); pass them in the beaten eggs, then in the breadcrumbs.
Fry them in peanut oil at 175 ° C for 3-4 minutes and drain on kitchen paper to remove excess oil.
Serve completing with grated lemon zest.