1 1/4 cups fresh corn
1/2 cup Ready-Set-Serve Diced Onions
3 Tbsp. olive oil
3/4 cup Arborio rice
1/2 cup white wine
4-5 cups vegetable stock, hot
Tbsp. Parmesan cheese, grated
2 eggs, beaten
2 cups bread crumbs
3 oz. sharp Cheddar cheese (cubed)
Kosher salt and freshly cracked black pepper, to season
Canola oil for frying
Heat 1 Tbsp. olive oil in skillet; add corn and cook until soft, then reserve. Heat remaining 2 Tbsp. oil in skillet; when hot, add onion and cook until translucent. Add rice and cook for one more minute. Add white wine and cook on medium until nearly gone; continue to add stock one cup at a time while stirring until liquid cooks off. When all liquid is incorporated and rice is tender (approximately 30 minutes), stir in Parmesan cheese, salt, and pepper. Chill this mixture.
To make arancini, form small balls of the risotto mixture with your hands. Fit one small cheese cube in the center of each ball. Roll each ball in egg, then breadcrumbs. Fry in small batches until balls are golden brown.
Serve with salsa of fresh corn, diced tomatoes, and chopped cilantro.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.