Cruise & Cuisine

Kathryn Kelly : For me , the greatest way to travel is to taste the world

— to experience a destination ’ s food and wines , to study the culinary traditions .

images : getty ; Deborah Jones Studio ; stockfood

LEMON RISOTTO

Try this recipe and many others from the talented chefs of Oceania Cruises in Taste the World : The Food and Flavors of Oceania Cruises , available at booksellers worldwide . It includes delicious recipes , stunning photos and anecdotes from the onboard chefs .

SERVES : 4

INGREDIENTS

TAKES : 40 MINS FOR MAIN RECIPE

RISOTTO

2 tbsp butter 1 tbsp extra virgin olive oil 4 medium shallots , finely chopped 1 thyme sprig 120ml dry white wine , preferably Northern Italian 220g Arborio rice 235ml chicken stock , hot 100g shredded Parmigiano Reggiano 140g fresh peas , blanched 3 tbsp lemon zest 1 tbsp minced preserved lemon ( see recipe immediately following ) Kosher salt and freshly ground white pepper

PRESERVED LEMONS

6 unwaxed lemons 133g kosher salt 350ml lemon juice , plus more as needed 4 medium shallots , finely chopped

METHOD — RISOTTO

1 In a large heavy-bottomed rondeau or stockpot , warm the butter and oil over a medium-high heat . Add the shallots and thyme and sweat the shallots until soft , about 3 minutes .

2 Add the wine and simmer until the alcohol evaporates , about 2 minutes . Add the rice , stirring constantly , for about 2 minutes . Remove the thyme and decrease the heat to medium .

3 Using a wooden spoon , stir in about a quarter of the stock at a time , allowing the rice to absorb the stock before adding more . Continue , stirring constantly , until all stock is absorbed and the rice is creamy and al dente , about 17 minutes .

4 Stir in the cheese , peas and lemon zest . Garnish with preserved lemon and season to taste with salt and pepper .

METHOD — PRESERVED LEMONS

1 Wash the lemons very well , scrubbing

thoroughly . Cut each lemon into 6 wedges and remove the seeds .

2 Place the lemons in a sterilized glass jar and

add the salt and lemon juice , adding more juice if needed to ensure the jar is nearly full and the lemons are completely covered .

3 Seal the jar with an airtight lid and store in the

back of the refrigerator . Rotate the jar daily for the first week . The lemons will be ready to use after 4 to 6 weeks .

What ’ s the one ingredient you couldn ’ t live without ? Extra virgin olive oil , which , like wine , takes on the unique flavours of its terrain .

Which

city in the world does the best food ? Stateside , it has to be Austin , Texas . But Istanbul is my favourite on the international routes I travel with Oceania Cruises .

Which

drink makes the perfect sundowner ? You can ’ t beat a Negroni sbagliato , preferably enjoyed while overlooking a canal in Venice , Italy .

SPRING 2023 • 55