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Disney Cruise Line Summer Recipe: Tomato Cake

posted on July 23rd, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


The recipe I’m sharing today is for our Tomato Cake, the perfect appetizer for a light, summer meal. Chances are you already have most of the ingredients in your kitchen, so why not try it tonight? Eating like you’re on a Disney cruise is definitely the best remedy for those days when you’re wishing you could be at sea with us.

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Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Tomato Cake
Serves: 4
Skill Level: Moderate
Time: 6 hours

Ingredients
Tomato Cake

  • 12 plum tomatoes
  • 1/3 cup tomato ketchup
  • 1 tsp. ground cardamom
  • 1/2 tsp. ground black pepper

Dressing

  • 1/3 cup olive oil
  • 1 tsp. dijon mustard
  • ½ lemon, juice

Goat Cheese

  • ½ cup goat cheese
  • ¹/³ cup whipping cream
  • ¼ lemon, juiced

Garnish

  • 3 shallots, sliced into rings and halved
  • 1 tbsp. picked curly parsley
  • ½ tsp. ground black pepper

For the Tomato Cake

  1. Make an incision in the top and base of each tomato. Blanch in boiling salted water for 2 minutes until the skin starts to loosen. Then submerge in salted ice water. Then peel the skin off each tomato, cut into quarters and remove the seeds.
  2. Season the tomato quarters with salt and pepper.
  3. Layer ¼ of the tomatoes in a 2-inch ring, adding a half teaspoon of tomato ketchup mixed with the ground cardamom between each layer. Work your way to the top of the ring and layer 2 cm over the top; cover with plastic wrap and place onto a plate.
  4. Add another plate on top, placing a couple cans over the top plate to add weight to the “press.”
  5. Refrigerate at least 5 hours.

For the Dressing

  1. Place all the ingredients into a bowl and whisk together.

For the Goat Cheese

  1. Mix all the ingredients together.

Assembly

  1. Remove any of the tomato that has been pressed out over the side of the ring with a knife. Press the tomato cake into the center of the plate, layer the shallots around, spoon the dressing onto the shallots and garnish with the picked parsley. Top the cake with a quenelle of goat cheese and sprinkle with ground black pepper.

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Disney Cruise Line Summer Recipe: Cajun Shrimp Slaw

posted on July 15th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


If you’ve been on a Disney cruise, there’s no doubt you’ve noticed the variety of cuisines available for you to try. Part of the fun of traveling is experiencing new things, which we make possible for our guests in many ways … including dining!

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Today’s dish is Cajun-inspired, so its preparation is simple. Just toss all of the flavorful ingredients together for a delicious Louisiana-style meal!

Check out the full recipe below and download our keepsake recipe card here. Enjoy!

Cajun Shrimp Slaw with Louisiana Sauce
Serves: 6
Skill Level: Easy
Time: 40 minutes

Ingredients

  • 1⁄2 white cabbage (finely shredded)
  • 5 21–25 shrimp (cooked and peeled)
  • 1 white onion (finely sliced)
  • 
1 carrot (shredded)
  • 
1 tsp. horseradish sauce
  • 
3 drops Worcestershire sauce
  • 2/3 cup mayonnaise
  • 1⁄4 cup tomato ketchup
  • 1 tsp. cajun spice
  • 
6 drops Tabasco sauce
  • 3 tbsp. roasted peanuts
  • 1 lime (juiced)
  • 1 tbsp. curly parsley (chopped)
  • salt and pepper
  • 
1 tsp. picked dill for garnish

For the Cajun Shrimp Slaw

  1. Place all the ingredients into a bowl and gently toss together.
  2. Season with salt and pepper.
  3. Chill before serving.

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Disney Cruise Line Summer Recipe: Guava Glazed Barbecue Ribs

posted on July 8th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


I hope you’re enjoying our summer recipes series from Disney Cruise Line. If you aren’t sailing with us this summer, you may as well eat like you are!

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Today’s recipe is for our Guava Glazed Barbecue Ribs. The delicious 24-hour marinade is made with a variety of herbs and spices and is the perfect complement to our sweet guava barbecue sauce. These ribs are a must for your next summer party!

You can also download our keepsake recipe card here. Enjoy!

Guava Glazed Barbecue Ribs
Serves: 4
Skill Level: Easy
Time: 24 hours

Ingredients

Marinade

  • 1 onion (chopped)
  • 
3 tbsp. cilantro (chopped)
  • 
3 tbsp. oregano (chopped)
  • 1 tsp. ground cumin

  • 1 tsp. cracked black pepper
  • 1/3 cup red wine vinegar

  • 3 garlic cloves (crushed)
  • 
2 bay leaves

  • 1⁄2 cup water
  • 
1 rack pork spareribs

Guava Barbecue Sauce

  • 1 cup guava puree

  • 1 cup barbecue sauce
  • 3⁄4 cup clear honey

For the Rib Marinade

  1. Place all the ingredients, except the water and bay leaves, in a blender.
  2. Blend until smooth, place into a mixing bowl and add the bay leaves and water.
  3. Pour the mixture over the ribs so both sides are covered and marinate for a minimum of 24 hours.

For the Guava Sauce

  1. Mix ingredients together.

For the Ribs

  1. Transfer the ribs and the marinade to a roasting pan*, cover and place into a preheated oven at 270 degrees. Roast for 1.5 hours.
  2. Remove the ribs from the marinade and place onto another baking tray, brush with the guava barbecue sauce and place back into the oven. Roast for 25 minutes at 340 degrees until cooked through and glazed.
  3. Remove and rest for 10 minutes, then carve.

*Can also be done in a covered barbecue grill.

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Disney Cruise Line Summer Recipe: Summer Pudding

posted on July 1st, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


I don’t know about you, but whenever I think about summer desserts, fresh berries and cream always come to mind. If you’re searching for that perfect treat to bring to your July 4th celebration, I have the perfect one for you. Our summer pudding with berry compote is light and refreshing and has just enough sweetness to be the talk of the party!

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Download our keepsake recipe card here, and be sure to multiply the ingredient amounts if you’re serving several people. Enjoy!

Summer Pudding with Berry Compote
Serves: 4
Skill Level: Moderate
Time: 5 hours

Ingredients

  • 8 white bread slices (crust off, cut into triangles lengthwise—2 slices per soufflé)
  • 11⁄4 cups fresh strawberries (cut into quarters)
  • 11⁄4 cups fresh black berries
  • 1⁄2 cup fresh blueberries
2 cups fresh raspberries
  • 11⁄2 cups granulated sugar
  • 4 oz. clotted cream

For the Summer Pudding

  1. Place 3⁄4 cup sugar and 5 tbsp. of water into a large pan. Gently heat until sugar dissolves. Stir a few times. Bring to a boil for 1 minute and then place in the fresh berries. Cook for 5 minutes over a low heat, stirring 2–3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Set aside.
  2. Line a soufflé dish with plastic wrap. Place 4 triangle-shaped bread pieces around the inside of the soufflé dish with the pointed side facing the bottom of the dish. This creates a bread bowl. Allow the top edge of the bread pieces to extrude above the top of the dish, which will form the bottom of the pudding.
  3. Scoop the berry mixture with juice into the bread bowl, allowing the juice to soak the bread.
  4. Fill and then bend over the top ends of the bread triangles. Pull the plastic wrap together over the top, forming a seal. Repeat for the other 3 soufflé dishes. Place a tray over the top of the souffle dishes for weight and chill in fridge for 3–4 hours.
  5. Place the rest of the berry mixture back on the stove with 3⁄4 cup sugar in a large pan. Heat the mixture until it starts to boil. Simmer for two minutes, let cool and then refrigerate.

Assembly

  1. Release the plastic wrap, flip the soufflé dish upside down and place the pudding in the middle of a plate. Spoon the berry compote over the top of the pudding, letting the berries run down onto the plate. Then decorate with fresh berries around the pudding, some micro-mint to give contrast and a quenelle of clotted cream onto the top.
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Disney Cruise Line Summer Recipe: Seafood Paella

posted on June 24th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


This summer, Disney Magic cruisers are in for a special treat as we sail away from Barcelona. Out on the open-air deck, we’re cooking up an incredibly delicious, Spanish-inspired dish – seafood paella!

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Fresh clams, mussels, chicken, chorizo and prawns are just some of the ingredients mixed in with our specialty saffron-infused bomba rice to give this dish an unbelievable amount of flavor.

Even if you aren’t sailing in Europe with us this summer, you can still bring a taste of the Mediterranean into your home with this mouthwatering Disney Cruise Line recipe. You can also download our keepsake recipe card here. Enjoy!

Seafood Paella
Serves 8
Skill Level: Moderate
Time: 1 hour 30 minutes

Ingredients

  • 1/3 pound chicken tenders (3⁄4” dice)
  • 1 tsp. paprika spice

  • 4 garlic cloves (crushed)

  • 1⁄2 pound chorizo sausage (5” slice)
  • 1⁄2 cup olive oil
  • 13⁄4 cup paella rice

  • 1⁄2 Spanish/yellow onion (finely diced)

  • 1 1⁄2 cups fish stock

  • 1 1⁄2 cups chicken stock
  • 1 1⁄2 cups tomato juice
  • 2 beef tomatoes (seeded, skinned and finely diced)
  • 1 tsp. saffron threads

  • 3⁄4 cup green peas

  • 3⁄4 cup tiger shrimps (peeled)
  • 3⁄4 cup scallops (10–20)

  • 3⁄4 cup squid (1⁄4” slice)

  • 3⁄4 cup mussels

  • 3⁄4 cup small clams (like littleneck clams)

  • 3⁄4 cup lobster tail (3⁄4” slice)

  • 1 tbsp. salt ground black pepper to taste
  • 3 tbsp. flat-leaf parsley (roughly chopped)

Saffron Aioli

  • 1⁄4 tsp. saffron threads

  • 4 garlic cloves (crushed)
  • 2 tbsp. white wine

  • 3⁄4 cup mayonnaise
  • 1 tsp. lemon juice

Red Pepper Rouille

  • 1 roasted red bell pepper (peeled and deseeded)
  • 1 garlic clove (roasted)

  • 1 tsp. red wine vinegar
  • 1⁄2 cup mayonnaise
  • Pinch of cayenne pepper

For the Seafood Paella

  1. Toss chicken tenders with paprika spice and one chopped garlic clove in a bowl. Chill for 4 hours.
  2. Sear both sides of the scallops, then set aside. Sauté the chorizo, chicken and lobster in 1⁄4 cup of olive oil. Once cooked medium well, place onto a paper towel and set aside.
  3. Pour the remainder of the olive oil into the pan and bring to temperature to gently sauté the onion and the rest of the garlic. Once the onion is transparent, add the rice.
  4. Gradually add the HOT chicken and fish stock (a little at a time while continually stirring). Then add the tomato juice and chopped tomatoes. Once the rice is 3⁄4 cooked through, add the scallops, chorizo, chicken, lobster and remaining ingredients (except the flat parsley, clams and mussels). Continue stirring.
  5. Once the stock has been absorbed and the rice is cooked, stir in the peas and flat parsley. Lay the clams and mussels on top of the rice and cover with a clean napkin.
  6. The heat of the paella will open the shellfish.

For the Saffron Aioli

  1. Place the saffron threads into the white wine and reduce by half, let cool, then mix with the remaining Ingredients.

For the Red Pepper Rouille

  1. Blend the roasted red bell pepper, roasted garlic and red wine vinegar in a food processor. Mix with the mayonnaise and season with the cayenne pepper.
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Savoring the Flavors of the Mediterranean with Disney Cruise Line

posted on June 19th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Savoring the Flavors of the Mediterranean with Disney Cruise Line
One of the Disney differences you’ll find when sailing with us is that we use the destinations we visit as inspiration for our menus. Last week I shared with you how Disney Wonder guests are enjoying a special Taste of Alaska this summer, and today, I want to tell you about the flavors of the Mediterranean Disney Magic cruisers are experiencing.

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Just like in Alaska, we use locally sourced products while sailing in Europe. Depending on where we are in the Mediterranean, we have themed menus like “Kouzina of the Greek Isles” and “Bella Italia” that feature culinary offerings specific to those countries. One of my favorite Mediterranean-inspired dishes is our braised osso bucco “Milanese” with gremolata, saffron risotto and bone marrow-reduction.

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Specifically on cruises that visit Greece, we serve spanakorizo me garides, a delicious jumbo shrimp with sun-dried tomato orzo pasta. Another popular Greek dish is our roasted dorade on spanakorizo, a short-grain rice with cinnamon, spinach and feta cheese.

Throughout the summer, I’ll be sharing recipes for some of our guest favorite dishes so you can make them at home. Today, I’ll leave you with the recipe for our Italian-inspired Potato Gnocchi with Cep Mushrooms. You can also download our keepsake recipe card here. Enjoy!

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Potato Gnocchi with Cep Mushrooms
Serves: 4 Guests
Skill Level: Moderate
Time: 50 minutes
Ingredients:
Homemade potato dumplings
1 white potato
1 egg
1⁄2 tsp. salt
2 cups plain white flour 3 qt. water

White Wine Cream Sauce
18 fl.oz white wine
3 shallots (finely diced)

1 stalk celery (finely diced)

1⁄2 leek (washed and finely diced)
11⁄2 cups heavy cream

11⁄2 cups vegetables stock

2 tbsp. chives (finely sliced)

1 tbsp. unsalted butter

Garnish
11⁄2 cups cep mushrooms

2 tbsp. white truffle oil

1/3 cup fresh parmesan (shaved)
1 tsp. picked thyme

4 tbsp. unsalted butter

1 tsp. salt

1 tsp. ground black pepper

Homemade Potato Dumplings:
Place potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15–20 minutes or until tender. Drain and mash. Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in the egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic). Turn onto a lightly floured surface; knead 15 times. Roll into 1⁄2-in.-wide ropes. Cut ropes into 1-inch diagonal pieces. Press down with a lightly floured fork. In a thick-bottomed pan, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 3 to 4 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon and place into salted iced water. Then drain and keep on a wet cloth.

For the White Wine Cream Sauce:
Melt the butter in a thick-bottomed pan; sauté the shallots, celery and leek. When shallots are soft (no color), add the white wine and vegetable stock, then reduce by two-thirds. Add the heavy cream and reduce by one-third, season with salt and ground black pepper and pass through a fine strainer.

For the Garnish and Assembly
Sauté the mushrooms in butter; season with salt, ground black pepper and thyme. Set aside. Mix (dress) the gnocchi with the white wine cream sauce and place into a serving bowl. Place the sautéed mushrooms onto the gnocchi, garnish with the shaved parmesan and lightly drizzle the truffle oil on the gnocchi.

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A Look at Disney Cruise Line’s Taste of Alaska Menu

posted on June 12th, 2014 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One of my favorite parts of traveling is experiencing locally sourced food in the destinations I visit. We know our guests appreciate the same, so we’re always looking for ways to give them a sense of where we are in the world through our dining offerings.

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A really special way we do this in Alaska is a cookout while we sail through Tracy Arm Fjord to visit the glacier. We chargrill local items like venison sausages, fresh sockeye salmon, fresh line-caught halibut and elk tenderloin. It’s the perfect way to experience the flavors of Alaska while enjoying the breathtaking scenery!

A Look at Disney Cruise Line’s Taste of Alaska Menu: Elk Tenderloin A Look at Disney Cruise Line’s Taste of Alaska Menu: Honey Mustard Salmon

Our Taste of Alaska menu is another chance we give you to savor food fresh from the region. The guest favorite is the honey mustard-marinated Alaskan salmon with sauteed spinach, fingerling potatoes and an Aquavit sour cream sauce. Another flavorful option is the juniper-spiced elk tenderloin with brussels sprouts and baby carrots on spaetzle with a black currant sauce.

One thing’s for sure … on your Alaska cruise with us this summer, the beautiful frontier isn’t the only spectacular item on the menu for you!

We’re also serving up some pretty amazing culinary specialties in the Mediterranean, which I’ll tell you more about next week.

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Recipe for Disney Cruise Line’s De La Costa Cream Cheese Flan

posted on July 10th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


When the transformed Disney Magic sets sail this October, guests will be treated to a brand-new dining experience at Carioca’s, a restaurant named after Donald Duck’s parrot pal in “The Three Caballeros,” Jose Carioca. Latin influences will be apparent not only in the design of the room, which is inspired by the vibrancy of Rio de Janeiro, but also in many of the new menu items.

Today I want to introduce to you one of the delicious desserts in Carioca’s, De La Costa Cream Cheese Flan. Made with cream cheese, caramel and a sweet reduction sauce, and garnished with bananas and raspberries, there’s no doubt this dessert will be a guest favorite.

Give it a try yourself at home, and then be sure to taste this sweet indulgence when you sail on the re-imagined Disney Magic!
Disney Cruise Line’s De La Costa Cream Cheese Flan

De La Costa Cream Cheese Flan with Pedro Ximenez Reduction Sauce

Caramel Base
1 cup granulated sugar
1/4 cup water

Cream Cheese Flan
8 ounces cream cheese at room temperature
1 (14-ounce) can sweetened condensed milk
1 cup evaporated milk
1/2 cup whole milk at room temperature
1/2 teaspoon vanilla extract
5 eggs
2 egg yolks
Pinch coarse salt
Boiling water, for water bath

Pedro Ximenez Reduction
1/2 cup Pedro Ximenez wine (sweet wine)
1/2 cup sugar

Garnish
Sliced bananas
Raspberries

For caramel base:

  1. Place a 10-inch round cake pan on top of a folded dishtowel set inside a medium roasting pan. Set aside.
  2. Combine sugar and water in a small saucepan over medium-high heat. Stir until sugar dissolves. Brush sugar crystals from sides of pan with a wet pastry brush.
  3. Boil, swirling pan and occasionally brushing down sides of pan with wet pastry brush, until mixture is golden brown, about 5 to 6 minutes.
  4. Remove from heat and pour caramel into the bottom of the prepared cake pan. Cool to room temperature.

For cream cheese flan:

  1. Preheat oven to 350°F.
  2. Beat cream cheese in an electric mixer fitted with a wire whisk until smooth. Gradually beat in sweetened condensed milk, evaporated milk, and whole milk until smooth, scraping sides and bottom of bowl. Slowly add in eggs and the egg yolks, beating until completely combined. Stir in salt and vanilla extract.
  3. Pour mixture over caramel in prepared cake pan set inside the roasting pan. Open oven and place the roasting pan on the center oven rack. Carefully pour boiling water into roasting pan until water reaches halfway up the cake pan.
  4. Bake until a knife inserted into the center of the flan comes out clean, about 1 hour. Cool in water bath; when cool enough to handle, remove cake pan and cool completely. Refrigerate overnight or at least 6 hours before serving.

For Pedro Ximenez reduction:

  1. Combine sugar and Pedro Ximenez in a small saucepan over medium heat. Simmer until mixture is reduced by one-third, about 20 to 30 minutes.
  2. Remove from heat and cool to room temperature before serving.

Assembly:

  1. Run a thin knife around the inside edge of the cake pan to loosen flan. Shake pan gently from side to side until flan moves freely in pan. Invert a large plate over cake pan; holding pan and plate securely together, quickly invert and turn out flan onto plate. (Caramel will pour out over and around flan.)
  2. Cut flan into rectangles and top with sliced bananas and raspberries. Drizzle with Pedro Ximenez reduction.

 
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Recipe for Disney Cruise Line’s Chocolate Soufflé

posted on June 10th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One of the most loved desserts onboard our ships is Palo’s chocolate soufflé. It’s the perfect indulgence to conclude an elegant dinner at Disney Cruise Line’s signature specialty restaurant. For those of you who want to impress your next dinner guests, why not try your hand at making it? Don’t skip the special vanilla sauce, and consider serving it with chocolate sauce and vanilla gelato, too, which are all delicious accompaniments!

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Chocolate Soufflé
Serves 6

3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated

Vanilla Sauce (recipe follows)

  • Preheat oven to 350°F.
  • Set a full kettle of water on to boil.
  • Butter six 4-ounce soufflé cups and coat with sugar; set aside.
  • Bring the milk to a boil in a small saucepan; meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
  • Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
  • Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
  • Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway the sides of the soufflé cups.
  • Bake for 20 minutes. Serve immediately, with warm vanilla sauce.

Vanilla Sauce

1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks

  • Bring cream and vanilla bean to a low boil in saucepan over medium heat.
  • Combine sugar and egg yolks.
  • Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes, stirring constantly.


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Recipe for Disney Cruise Line’s Seafood Risotto

posted on May 7th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


You’re going to love the Disney Cruise Line recipe we’re sharing this month: a very flavorful seafood risotto! Another guest favorite at Palo, this saffron risotto dish is served with shrimp, mussels, clams and fried zucchini. Check out this video with Palo’s Executive Chef Silvio as he shows you how to make this delicious entrée.

 
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

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 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:

  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 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 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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