Prawns with Sweet Corn Risotto and Blistered Tomato Vinaigrette

6 ears white corn
¾ cup extra-virgin olive oil
1 pint Sweet 100 red and gold tomatoes
2 shallots, finely minced
¼ cup basil leaves, sliced
1 tablespoon sherry vinegar
½ sweet onion, cut in small dice
2 cups risotto rice, preferably Vialone nano
½ cup white wine
1 cup finely grated Reggiano Parmesan cheese
sea salt and freshly cracked black pepper
15 to 20 large prawns in the shell, preferably Santa Barbara spot prawns
juice from 3 lemons

Slice the kernels off the corn cobs and reserve. Simmer the cobs in 5 cups water for 30 minutes. Strain and discard cobs.

Make the vinaigrette: In a very hot sauté pan, cook the tomatoes in the oil just long enough to partially blacken the skins. Cool tomatoes in a bowl. Add the shallots, basil, vinegar, and ¼ cup of the oil. Toss carefully to combine.

Make the risotto: Sweat the onion in ¼ cup of the oil until translucent. Add the rice and lightly toast. Add the wine and cook over medium heat until wine is absorbed. Add the cob broth in batches, stirring, until rice is cooked but still slightly firm in the center. Remove from heat. Stir in corn kernels and cheese. Add salt and pepper to taste.

Carefully split open the prawns, cutting down the back from just below the head to the tail. Remove and discard internal organs. Brush prawns with the remaining oil and the lemon juice. Season with salt and pepper. Grill until the shells start to redden.

Arrange the prawns on the risotto, garnish with the tomato vinaigrette, and serve.

Recipe by Joseph R. Gillard, Chef
Mirabelle
8768 West Sunset Boulevard
Los Angeles, CA 90069
310.659.6022