Arancini with shrimp

Ingredients:

• 0.2 kg. rice (Arborio)
• 1 bunch of green onions and parsley
• 50 g Mozzarella cheese
• 70 g of Dutch Lambert cheese
• 3 eggs
• 40 g of shrimp
• 2 teaspoons butter
• 2 tablespoons of vegetable oil
• 1/2 tsp salt

Preparation:

1. Boil rice in salted water until done.
2. Defrost the shrimp and boil them in salted water until fully cooked.
3. Grate the cheese on a fine grater. Remove the butter from the refrigerator to bring it to room temperature.
4. To prepare the minced meat, combine the cooked rice, 2 eggs, grated cheese, and melted butter in a deep bowl. Mix thoroughly.
5. Prepare the filling. Wash the green onions and parsley under running water and chop finely. Cut the mozzarella cheese into small squares. Drain the shrimp and place them on a plate.
6. Forming the arancini: Take a small amount of the filling in your hand, top it with some herbs, a square of cheese, and a shrimp. Take a little more filling and cover it with the filling, forming a ball. Continue making balls until you run out of filling and filling. Arborio rice has a high starch content, so the balls will hold their shape well.
7. To bread the balls, use flour, egg and breadcrumbs.
   
   Place the breadcrumbs in one bowl, the flour in another, and in a third, break the egg and add 1 tablespoon of cold water, whisk with a fork.
8. Dip each ball in flour, then in egg and then in breadcrumbs.
9. Heat vegetable oil in a frying pan. Place the breadcrumbs in the hot oil and fry until golden brown.
   
   Serve warm, garnished with chopped herbs.