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Reunion Of The Love Boat Cast On Oprah: Delicious Risotto Recipe Revealed!

Carlkissel December 03, 2024

Reunion Of The Love Boat Cast On Oprah: Delicious Risotto Recipe Revealed!

In an exciting new season of Oprah Winfrey's show, "Oprah: Where Are They Now?", fans of the classic '80s series, The Love Boat, are in for a treat! The beloved cast members reunite to share memories and culinary delights, all while reminiscing about their time aboard the Pacific Princess. This episode promises not only nostalgia but also a chance to enjoy a special dish that has been passed down through the years.

Cynthia Lauren Tewes, known for her role as Cruise Director Julie McCoy, has generously shared her divine risotto recipe during this heartwarming reunion. This dish is not just a meal; it's a reminder of the good times and cherished relationships formed on set. Tune in on Sunday, June 8, at 9 pm ET/PT on OWN to catch the full interview and get inspired to try Cynthia's mouthwatering recipe yourself!

Table of Contents

Biography of Cynthia Lauren Tewes
Ingredients for Risotto
Directions to Make Risotto
Cooking Tips from Cynthia

Biography of Cynthia Lauren Tewes

Cynthia Lauren Tewes is an American actress best known for her memorable role as Julie McCoy on the iconic television series, The Love Boat. Born on April 27, 1951, in Braddock, Pennsylvania, she grew up with a passion for performing arts. Tewes has captivated audiences with her charm and talent, contributing significantly to the show's enduring popularity.

Birth Date	Birth Place	Notable Role
April 27, 1951	Braddock, Pennsylvania	Cruise Director Julie McCoy

Ingredients for Risotto

To recreate Cynthia's delicious risotto, you will need the following ingredients, which serve approximately 6-8 people:

2 cups Arborio rice
6-8 cups chicken broth (homemade is best)
1/2 cup dry white wine
2 tablespoons shallot, diced fine
Olive oil
Black pepper and salt to taste
3/4 cup grated Parmigiano-Reggiano

Directions to Make Risotto

Follow these simple steps to prepare a delicious risotto:

Heat the broth to a simmer in a pot.
In a separate pot on medium heat, add olive oil, let it heat up, then add the rice. Stir to coat with the oil and let it toast for about 3-5 minutes.
Add the diced shallot and the white wine. Stir until the wine is absorbed.
Add a ladle or two of warm broth and stir until absorbed. Repeat this process for about 20 minutes.
Season with black pepper and a little salt, adjusting to taste.

Cooking Tips from Cynthia

Cynthia emphasizes the importance of stirring the risotto continuously and slowly adding the broth for the best results. She prefers her risotto creamy, but you can adjust the cooking time to achieve your desired texture. Remember to finish with cheese for a rich flavor, and serve it over fresh baby arugula for a delightful presentation.

Warning: Risotto is delicious and fills you up, so start with a small serving at first!

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