Saffron Risotto served with Fried Zucchini, Shrimp, Mussels, and Clams (Disney)

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

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.

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.

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.

Create 4 bundles of 1 stem each of thyme, oregano, and rosemary. Tie a chive around each bundle to secure.

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.