Name: Arancini with Creamy Shrimp Ragout
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 4 Portionen
Ingredients: 1 piece Onion; 3 tbsp Olive oil; 250 g Risotto rice; 1 tbsp Vegetable broth (granulated); 80 g Parmesan; to taste Salt; to taste Pepper; 500 g Shrimp (ready to cook); 1 piece Shallot; 3 piece Vine tomatoes; 100 ml White wine; 2 Zweig Lemon thyme; 500 ml Oil for frying

Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Arancini with Creamy Shrimp Ragout is ready in 3 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These arancini with creamy shrimp ragout are a real eye-catcher and taste simply delicious! The crispy rice balls, filled with an aromatic risotto and served with a creamy ragout of juicy shrimp, are perfect for special occasions or as a highlight at any party. I like to make this recipe again and again because it is so versatile and you can vary the filling as you like. The preparation takes a little time, but the result is worth every minute!

Ingredients (13 ingredients)

1 piece Onion
3 tbsp Olive oil
250 g Risotto rice
1 tbsp Vegetable broth (granulated)
80 g Parmesan
to taste Salt
to taste Pepper
500 g Shrimp (ready to cook)
1 piece Shallot
3 piece Vine tomatoes
100 ml White wine
2 Zweig Lemon thyme
500 ml Oil for frying

Preparation (6 steps)

Chop and sauté the onion

Thermomix® Setting

3 sec/Speed 5, 3 min/248°F/Speed 1 120

Peel the onion, put it in the mixing bowl and chop for 3 seconds/speed 5. Then add 2 tablespoons of olive oil and sauté for 3 min./120°C/speed 1.

180

Cook the risotto

Thermomix® Setting

1 min/248°F/Speed 1, 20 min/212°F/Speed 1 100

Add the risotto rice and vegetable broth to the mixing bowl and sauté briefly for 1 min./120°C/speed 1. Then add 500 ml of hot water and simmer for 20 min./100°C/speed 1 without the measuring cup until the risotto has completely absorbed the water.

1200

Refine and cool the risotto

Thermomix® Setting

20 sec/Speed 3

Finely grate the Parmesan, add it to the mixing bowl and stir into the risotto for 20 seconds/speed 3. Season with salt and pepper. Then transfer the risotto to a bowl and let it cool completely for about 2 hours.

Prepare the shrimp ragout

Coarsely dice the shrimp. Peel the shallot and cut into fine dice. Clean the vine tomatoes and cut into coarse dice. Sear the shrimp in a coated pan with 1 tablespoon of olive oil. Add the diced shallots and sauté briefly. Then add the diced tomatoes with 100 ml of white wine and lemon thyme to the pan and simmer for 10 minutes. Season with salt and pepper.