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Entreé

Saffron Risotto

served with Fried Zucchini, Shrimp, Mussels, and Clams

Saffron Risotto Image
Serves 4
INGREDIENTS

FRIED ZUCCHINI

  • 1 Zucchini, small, sliced lengthwise into paper-thin strips
  • Vegetable Oil, for frying

RISOTTO

  • 6 c Fish Stock
  • 3 T Butter (Unsalted)
  • 1 Onion, diced
  • 2 c Arborio Rice
  • ½ c White Wine, at room temperature
  • ¼ t Saffron Threads
  • ½ c Mascarpone Cheese
  • Salt, to taste
  • Ground Black Pepper, to taste

SEAFOOD

  • ¼ c Olive Oil
  • ¼ c Shallots, chopped
  • 2 clvs Garlic, finely minced
  • 12 Mussels, scrubbed
  • 12 Clams, scrubbed
  • 12 Shrimp, peeled and deveined
  • 2 c Seafood Stock
  • 2 t Tarragon, chopped

GARNISH

  • 4 stems Fresh Thyme
  • 4 stems Fresh Oregano
  • 4 stems Fresh Rosemary
  • 4 Chives
  • 12 Cherry Tomato
  • Parmesan, shaved, to taste
INSTRUCTIONS

FOR THE FRIED ZUCCHINI

  1. Heat oil in a large, deep pot until it shimmers.
  2. 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.
  3. Transfer to a plate lined with paper towels to drain. Keep warm.

FOR THE RISOTTO

  1. Warm stock in a small saucepan over medium heat. Keep warm.
  2. Melt butter in a large saucepan over medium-low heat; add onion and sauté, stirring occasionally, until tender, about 5 minutes.
  3. 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.
  4. Stir in saffron threads and mascarpone; season to taste with salt and pepper. Keep warm.

FOR THE SEAFOOD

  1. Warm olive oil in a large sauté pan over medium heat; add shallot and garlic, cooking until softened and golden, about 2 minutes.
  2. 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 THE GARNISH

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

FOR THE SERVICE

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

This entreé has been found at Palo. The Saffron Risotto has been offered on the Palo menu.

Source: Disney Parks Blog

Created 2023-01-31 09:31:24 – Last Modified 2024-02-02 09:32:10