Entreé
Saffron Risotto
served with Fried Zucchini, Shrimp, Mussels, and Clams
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
- 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 THE 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 THE 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 THE GARNISH
- Create 4 bundles of 1 stem each of thyme, oregano, and rosemary.
- Tie a chive around each bundle to secure.
FOR THE SERVICE
- 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.
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