Saffron Risotto served with Fried Zucchini, Shrimp, Mussels | Cruise Scoop

Ingredients

• 1 small zucchini, sliced lengthwise into paper-thin strips
• Vegetable oil, for frying
• 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
• 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
• 4 stems fresh thyme
• 4 stems fresh oregano
• 4 stems fresh rosemary
• 4 fresh chives
• 12 cherry tomatoes
• Shaved parmesan cheese, to taste