Summer Orzo with Crispy Proscuitto

Crisp your proscuitto

Heat a large, deep frying pan over medium heat and splash 1/2 tbsp olive oil in it. Place your proscuitto down in a flat layer and fry for about 1 minute per side until it turns darker in color and slightly golden. Careful not to overcook, it won't be super crispy yet but will be once you let it cool. Drain on a paper towel.

Start your orzo

Mince your shallot and garlic, shred your zucchini and chop your corn off it's ear. To the same pan you made your proscuitto in, heat 1 tbsp olive oil over medium heat. Add shallot and cook for about 1 minute until slightly golden. Add in zucchini, corn and 1/2 tsp salt, and cook for a couple minutes until the zucchini starts to dry out a bit. Add in your 3 cloves minced garlic and 2 tsp dijon mustard, mix and cook for 30 seconds. Add 2 cups orzo and toast for about 1 minute. Turn your heat to high and add in 4 cups chicken broth and mix lightly. Cook for 7 minutes until al dente and most of the liquid has been soaked up, adding a bit of water (up to 1 cup max) if it starts sticking or looking too dry. Mix every minute or so but you don't want to mix a lot here as this will release the starches in the pasta and cause a gooey mess.

After the 7 minutes, add 1/2 cup cream and 1 1/2 oz of shredded parmesan, mix in and cook for another minute.

Assemble

Remove from heat and top with crispy proscuitto and fresh basil.