Okay, say you’ve just returned from the farmers’ market or the smokehouse with that big, smoked, savory ham… What’s next? Well, Country Giant morning deejay Gator Harrison asked Chef Andy Hunter from Nashville’s Acorn Restaurant to share one recipe with a lot of Tennessee flavors.

Serves 4
Ingredients

• 4 cups ham stock (or chicken stock)
• 2 Tbsp Olive oil
• 2 Tbsp butter
• 1 cup diced onion
• 1 cup thinly sliced country ham
• 2 cups Arborio rice
• ½ cup white wine
• ½ cup goat milk gouda cheese (or parmesan)
• ½ cup chopped green onions
• 2 tbsp butter
• 8 each Tn. Freshwater Prawns
• salt and pepper to taste

In a small sauce pot bring your ham or chicken stock to a simmer and set aside.
Add the Olive oil and the butter to a large saucepot and heat on low until the butter is just melted. Add the onion and saute until just translucent. Add the Country ham and warm through. Add the Arborio rice and continue to cook, stirring constantly, until the ends of the grains of rice become translucent. Add the white wine to the rice and turn the heat up to medium. Continue to cook until all of the wine has evaporated or been absorbed by the rice. It is very important to cook off all of the alcohol at this stage. Once the wine has been absorbed, start adding your hot stock a little at a time to the rice. About a ½ cup at a time. Stir the rice constantly to release all of the starches from the rice and to make sure it is not sticking to the bottom of the pan. Continue this process until all of the stock has been added or the rice is fully cooked. The rice should still be a little wet and saucy. While doing this, heat the remaining 2 tbsp butter in a small sauté pan and sauté the prawns on both sides until cooked through. Add the cheese and the green onion to the rice and fold them in until fully incorporated. Ladle the rice into 4 bowls and top each bowl with 2 of the prawns. Serve hot and enjoy.

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