Corn Risotto with Scallops and Crispy Prosciutto - Vanessa Perrone

Ingredients

• 6 fresh ears corn
• 2 tablespoons extra-virgin olive oil, divided
• 1 vidalia onion, diced
• salt and pepper
• 1 shallot, minced
• 1 1/2 cups arborio rice
• 3/4 cup dry white wine
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon butter
• 4-6 slices prosciutto
• Extra-virgin olive oil
• 1 pound jumbo scallops (or count 3 per person)