Saffron Risotto served with Fried Zucchini, Shrimp, Mussels, and Clams [video=youtube_share;tkaJfm2W2bc]http://youtu.be/tkaJfm2W2bc[/video] Serves 4 Fried Zucchini 1 small zucchini, sliced lengthwise into paper-thin strips Vegetable oil, for frying Risotto 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 Seafood 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 Garnish 4 stems fresh thyme 4 stems fresh oregano 4 stems fresh rosemary 4 fresh chives 12 cherry tomatoes Shaved parmesan cheese, to tasteFor 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.