cruise maniac 15 Posted February 13, 2011 #1 Share Posted February 13, 2011 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? Link to comment Share on other sites More sharing options...
Quinn Posted February 13, 2011 #2 Share Posted February 13, 2011 http://0.tqn.com/d/cruises/1/0/N/J/4/Jewel_Portofino_01.JPGI'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!!:) Link to comment Share on other sites More sharing options...
packedandready Posted February 13, 2011 #3 Share Posted February 13, 2011 It was yummy!!!!!!!!!!! Link to comment Share on other sites More sharing options...
dcward89 Posted February 13, 2011 #4 Share Posted February 13, 2011 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. Link to comment Share on other sites More sharing options...
celebrity Posted February 13, 2011 #5 Share Posted February 13, 2011 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? Link to comment Share on other sites More sharing options...
Crewzer33 Posted February 13, 2011 #6 Share Posted February 13, 2011 By any chance is it in the RCCL cookbook? Link to comment Share on other sites More sharing options...
PhoenixCruiser Posted February 13, 2011 #7 Share Posted February 13, 2011 I had it on the Serenade last December, it was yummy! ### Link to comment Share on other sites More sharing options...
Rare lv2cruisgrl Posted February 13, 2011 #8 Share Posted February 13, 2011 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 Link to comment Share on other sites More sharing options...
kkorman Posted February 13, 2011 #9 Share Posted February 13, 2011 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. Link to comment Share on other sites More sharing options...
waf125 Posted February 13, 2011 #10 Share Posted February 13, 2011 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 Link to comment Share on other sites More sharing options...
PH8 Posted February 13, 2011 #11 Share Posted February 13, 2011 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 Link to comment Share on other sites More sharing options...
cruise maniac 15 Posted February 14, 2011 Author #12 Share Posted February 14, 2011 the risotto i had was shirmp. it was delicious with those jumbo shrimp Link to comment Share on other sites More sharing options...
Crewzer33 Posted February 14, 2011 #13 Share Posted February 14, 2011 THANKS for the recipe!! Link to comment Share on other sites More sharing options...
mgg42 Posted February 14, 2011 #14 Share Posted February 14, 2011 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.... Link to comment Share on other sites More sharing options...
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