Seafood Risotto by Disney Cruise Line

Discussion in 'Disney Recipes' started by Wendy, May 10, 2013.

  1. Wendy

    Wendy Administrator Staff Member Administrator

    Jun 30, 2008
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    Saffron Risotto served with Fried Zucchini, Shrimp, Mussels, and Clams


    Serves 4

    Fried Zucchini

    1 small zucchini, sliced lengthwise into paper-thin strips
    Vegetable oil, for frying​


    6 cups fish or vegetable stock
    3 tablespoons unsalted butter
    1 small onion, diced
    2 cups Arborio rice
    1/2 cup white wine at room temperature
    1/4 teaspoon saffron threads
    1/2 cup mascarpone cheese
    Coarse salt and freshly ground black pepper, to taste​


    1/4 cup olive oil
    1/4 cup chopped shallot
    2 garlic cloves, finely minced
    12 mussels, scrubbed
    12 clams, scrubbed
    12 large shrimp, peeled and deveined
    2 cups seafood or vegetable stock
    2 teaspoons chopped fresh tarragon​


    4 stems fresh thyme
    4 stems fresh oregano
    4 stems fresh rosemary
    4 fresh chives
    12 cherry tomatoes
    Shaved parmesan cheese, to taste​
    For fried zucchini:

    • Heat oil in a large, deep pot until it shimmers. Working in batches of 3 or 4, gently drop zucchini strips into hot oil. Cook until crisp and golden brown, about 2 to 3 minutes.
    • Transfer to a plate lined with paper towels to drain. Keep warm.

    For risotto:

    • Warm stock in a small saucepan over medium heat. Keep warm.
    • Melt butter in a large saucepan over medium-low heat; add onion and sauté, stirring occasionally, until tender, about 5 minutes.
    • Add rice and toast lightly for 1 minute. Add wine and cook until almost completely absorbed. Add 1 cup stock and cook until it is mostly absorbed, stirring often. Continue adding stock, 1 cup at a time, simmering, stirring often, until almost all broth is absorbed before adding next cup. Add stock until rice is creamy and cooked through.
    • Stir in saffron threads and mascarpone; season to taste with salt and pepper. Keep warm.

    For seafood:

    • Warm olive oil in a large sauté pan over medium heat; add shallot and garlic, cooking until softened and golden, about 2 minutes.
    • Add mussels, clams, and shrimp; stir to combine.
    • Add stock; cover, and bring to a simmer.
    • Cook 3 to 5 minutes, or until shellfish has opened and shrimp are just cooked through.
    • Stir in tarragon. Keep warm.

    For garnish:

    Create 4 bundles of 1 stem each of thyme, oregano, and rosemary. Tie a chive around each bundle to secure.

    To serve:

    • Gently fold seafood into risotto.
    • Divide risotto mixture evenly among 4 serving plates.
    • Top each serving with fried zucchini strips, 3 cherry tomatoes, an herb bundle, and shaved parmesan cheese.

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