Best Risotto ever... At portofinos

[cruise maniac 15]

http://0.tqn.com/d/cruises/1/0/N/J/4/Jewel_Portofino_01.JPG

I'm going on the allure in june. I love that risotto, im gonna miss it. Does anyone know if they make something close to that at givoannis?

[Quinn]

http://0.tqn.com/d/cruises/1/0/N/J/4/Jewel_Portofino_01.JPG

I'm going on the allure in june. I love that risotto, im gonna miss it. Does anyone know if they make something close to that at givoannis?

 

 

Yes, we had that same dish on Radiance last year - Absolutely perfect! I tried to duplicate it at home but could not............Happy eating!!:)

[packedandready]

It was yummy!!!!!!!!!!!

[dcward89]

I had that risotto at Portofino's on Serenade two weeks ago. It was fabulous. I have it in the back of my mind to look for a comparable recipe but haven't had time yet.

[celebrity]

I had that risotto at Portofino's on Serenade two weeks ago. It was fabulous. I have it in the back of my mind to look for a comparable recipe but haven't had time yet.

 

Can someone please tell me what's in the Risotto?

[Crewzer33]

By any chance is it in the RCCL cookbook?

[PhoenixCruiser]

I had it on the Serenade last December, it was yummy!

 

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[lv2cruisgrl]

yes it is in one of the cookbooks...

SCALLOP RISOTTO

 

7-8 cups shellfish or vegetable stock

1/4 cup extra virgin olive oil (plus 1 tbsp for the corn)

1 yellow onion, finley chopped

1 clove garlic, minced

3 cups Arborio rice

1/2 cup dry white wine

2 tbsp butter

1/4 cup grated Parmesan cheese

1/3 cup Marscapone

salt and pepper

 

1/4 cup frozen sweet corn kernels

 

3/4 lb sea scallops

1 tbsp extra virgin olive oil

salt and pepper

 

2 small plum tomatoes, diced

parley or chive sprigs

 

Bring stock to a simmer in a saucepan over medium heat; turn to low

 

In a lg saucepan, heat oil over medium heat. Add onions & garlic; saute until translucent (about 4 minutes). Add rice and stir until each grain is coated with oil (about 3 minutes). Add wine and stir until completely absorbed.

 

Add stock to rice a ladleful at a time, stirring frequently after each addition. Make sure rice never gets dry. Season with salt and pepper.

 

When rice is tender to the bite, after about 20 min, add butter and grated cheese

 

Drain and pat dry the corn kernels. using a grilling pan over high heat, warm the 1 tbsp of oil and grill the corn for 3 min

 

Pat dry and season the scallops. In a saucepan over medium heat, warm oil and saute scallops until firm abd opaque, about 2 min each side

 

Over low heat, add a little of the remaining stock to the rice abd warm it about 1 minute. Slowly stir in the marscapone, then the grilled corn.

 

Serve the risotto on warm plates and top with scallops. Garnish with diced tomatoes and an herb sprig

[kkorman]

The one I had was lobster risotto and I did not have anything similar at Giovanni's Table... in fact, I wish I had just done main dining room instead of going to GT.

[waf125]

yes it is in one of the cookbooks...

SCALLOP RISOTTO

 

7-8 cups shellfish or vegetable stock

1/4 cup extra virgin olive oil (plus 1 tbsp for the corn)

1 yellow onion, finley chopped

1 clove garlic, minced

3 cups Arborio rice

1/2 cup dry white wine

2 tbsp butter

1/4 cup grated Parmesan cheese

1/3 cup Marscapone

salt and pepper

 

1/4 cup frozen sweet corn kernels

 

3/4 lb sea scallops

1 tbsp extra virgin olive oil

salt and pepper

 

2 small plum tomatoes, diced

parley or chive sprigs

 

Bring stock to a simmer in a saucepan over medium heat; turn to low

 

In a lg saucepan, heat oil over medium heat. Add onions & garlic; saute until translucent (about 4 minutes). Add rice and stir until each grain is coated with oil (about 3 minutes). Add wine and stir until completely absorbed.

 

Add stock to rice a ladleful at a time, stirring frequently after each addition. Make sure rice never gets dry. Season with salt and pepper.

 

When rice is tender to the bite, after about 20 min, add butter and grated cheese

 

Drain and pat dry the corn kernels. using a grilling pan over high heat, warm the 1 tbsp of oil and grill the corn for 3 min

 

Pat dry and season the scallops. In a saucepan over medium heat, warm oil and saute scallops until firm abd opaque, about 2 min each side

 

Over low heat, add a little of the remaining stock to the rice abd warm it about 1 minute. Slowly stir in the marscapone, then the grilled corn.

 

Serve the risotto on warm plates and top with scallops. Garnish with diced tomatoes and an herb sprig

 

Thank you! Thank you! Thank you! I love this risotto! :D:D

[PH8]

I love it too.............well,except for the scallops......not a fan...........I tried making risotto once and it was a disaster...............guess I need to just get on a ship to have some.:p

[cruise maniac 15]

the risotto i had was shirmp. it was delicious with those jumbo shrimp

[Crewzer33]

THANKS for the recipe!!

[mgg42]

Tried it twice on Liberty this past week. Unfortunately, disappointed both times. Very heavy and overcooked. Like a glop of cheese. Risotto is supposed to be somewhat delicate. Not on Liberty! Hopefully and aberration, perhaps a result of the chef. But certainly not as impressive as what is described here. Can only assume Liberty is a (bad) aberration....