Palo can be found on all Disney cruise ships (Disney Dream, Disney Fantasy, Disney Wonder & Disney Magic.) Palo is named after the long poles used to push and pull gondolas, Venetian masks adorn the walls, a backlit bar sits at the center and an open kitchen adds to the magic. Elegant glass, inlaid wood paneling and sweeping panoramic floor-to-ceiling ocean views make this the perfect setting – it is an adult only restaurant. There is a charge of $20 pp for brunch and dinner and $10 pp for high tea.
1 ounce dried porcini mushrooms
3 cups vegetable stock
4 cups chicken stock
2 cups sliced fresh mushrooms, any variety
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium leek, white part chopped
1 garlic clove, minced
4 tablespoons chopped Italian parsley
1 pound Arborio rice
2/3 cup white wine
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
- Place porcinis in a bowl and cover with boiling vegetable stock. Steep for 30 minutes. Remove mushrooms with a slotted spoon; set aside. Strain stock through a fine sieve and add to chicken stock.
- Sauté fresh mushrooms in 1 tablespoon of olive oil in a skilled until tender; set aside.
- Melt butter and remaining tablespoon of olive oil in a large pan. Add onion, leek and garlic and cook over medium heat until the onions are transparent. Add 2 tablespoons of parsley and the rice, and stir to coat.
- Add the wine, and stir until it is evaporated. Then add mushrooms and stir, reduce heat and add a ladle of chicken stock.
- Stir the rice until the liquid is absorbed, add another ladle of stock; continue in this manner until all the stock has been added and the rice is tender but firm.
- Remove from heat and add Parmesan and remaining parsley. Season with salt and pepper and garnish with fresh basil.