Corn + Prawn Risotto + Roasted Corn + Seared Prawns + Vidalia Onion + Parmigiano + Pea Shoots

Fresh summer ingredients offer a New World twist on this pizza. Paired with the zucchini on this pizza is fresh summer corn and hot serrano peppers tamed by creamy goat cheese, mint and drizzled with honey and balsamic vinegar.

INGREDIENTS

  • grated parmigiano
  • mascarpone
  • butter (2 parts for risotto, 1 part for shrimp)
  • chicken stock
  • carnaroli rice
  • lemon
  • vidalia onion
  • corn
  • tail on prawns
  • pea shoots

KITCHEN TOOLS

  • large sauté pan
  • medium sauté pan
  • large sauce pot
  • spatula
  • chef's knife
  • kitchen shears (optional)
  • cutting board
  • ladle

PREP & COOKING INSTRUCTIONS

PREP TIME: 5 MINUTES | COOK TIME: 30 MINUTES

STEP 1: Small dice Vidalia onion, set aside.

STEP 2: Shuck raw corn, cut kernels off cob, set aside. Juice lemon, discard seeds, set aside.

STEP 3: Heat chicken stock in large saucepot until simmering. Once simmering reduce heat to low. Heat the extra virgin olive oil and ½ of the butter (save remaining butter for the end) in large saute pan over medium-low heat. Once butter has melted add Vidalia onions and season with salt. Stir and cook over medium-low heat until onions are translucent.

STEP 4: Add carnaroli rice and stir. Stir 1-2 minutes or until slightly nutty aroma. Ladle 3 scoops of of hot chicken stock in pan. Stir continuously until the liquid is almost absorbed. Add 3 more ladles and repeat the stirring and reducing process. This stirring and reducing process is what gives risotto its beautiful creamy texture, so don't cheat and keep stirring.

STEP 5: Continue this process for 20-30 minutes or until the risotto is al dente. Al dente means tender but still firm to the bite. Halfway through this cooking process add your raw corn kernels, and keep going. If you run out of stock and the risotto is not cooked to your liking, you may finish the cooking process by using warm water. In a separate pan heat olive oil. Sear prawns on both sides, and season with salt and pepper until golden brown and cooked through. Finish searing your prawns with reserved butter and lemon juice.

STEP 6: Add mascarpone and parmigiana to the risotto and stir with heat off. Season to taste with salt and pepper. Pour into a serving dish. Garnish with seared prawns and fresh pea shoots. Take a picture to post, and ENJOY!

WINE PAIRING

Pinot Grigio, a white wine made from the grape of the same name is grown mostly in Northern Italy. The name comes from small grapes that grow in pine cone shaped clusters and are harvested a little early for a crisper flavor.

CONVERSATION STARTERS

Do you eat corn on the cob on the cob or do you slice off onto your plate to enjoy?

Tell whomever you are eating with your favorite thing about them.