Amanda Freitag's Seared Shrimp & Mascarpone Risotto

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl.

Meanwhile, stack the prosciutto (removing the plastic lining between the slices), then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. Zest the lemon to get 2 teaspoons (or use the small side of a box grater). Quarter and deseed the lemon. Pick the mint leaves off the stems.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped  garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

Add the broth (carefully, as the liquid may splatter) and 6 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Stir in the mascarpone and butter until melted and combined. Taste, then season with salt and pepper if desired.

Once the risotto has cooked about 10 minutes, pat the shrimp dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. To the bowl of roasted cauliflower, add the capers,  rehydrated currants (draining before adding), chopped  parsley, chopped pistachios, lemon zest, the juice of all  4 lemon wedges, and a drizzle of olive oil. Season with  salt and pepper; toss to combine. Serve the finished risotto topped with the cooked shrimp  and tomatoes, crisped prosciutto, and mint leaves (tearing  just before adding). Serve the finished cauliflower on the side. Enjoy!