Prosciutto and melon have always been two ingredients that marry wonderfully; two ingredients that evoke the “beautiful season”. In today’s recipe, the combination is even more perfect. Yes, because the sweetness and softness of the melon risotto are perfectly balanced by the saltiness and crispiness of the prosciutto chips. Perhaps a somewhat unusual first course, but once again it shows us how versatile rice can be. I thank Diego, my favorite restaurateur, for the tips he gave me on making this dish that I wasn’t very convinced about. Thanks!
Other “unique” risotto recipes that might interest you:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Melon Risotto
- 7 oz Carnaroli rice
- 7 oz melon (weight after removing waste)
- 1.75 oz leek (weight after removing waste)
- 3.5 fl oz dry white wine
- vegetable broth
- 2 tbsp butter
- 2 tbsp Grana Padano cheese, grated (or Parmesan)
- A few slices prosciutto
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Bowl
- 1 Sieve fine mesh
- 1 Mezzaluna
- 1 Pan
- 1 Pot
Preparation of Melon Risotto
First, remove the seeds and peel from the melon slices and cut them into small cubes.
Place them in a fine mesh sieve, season with salt and black pepper to taste, and mix them. Place the sieve over a bowl to collect the liquid released by the melon. There won’t be much, and we’ll use it in cooking.
Clean the leek by removing the darkest green part and all the roots; then chop it finely. I used a mezzaluna.
Cut the prosciutto slices into strips, removing any fatty parts. Then place them in a small hot pan without any seasoning and brown them until dry and crispy.
In a pot, heat a few tablespoons of oil before adding the leek. Let it sizzle for a few moments, then add the rice and toast it for a couple of minutes, stirring continuously to ensure even toasting.
Then, pour in the white wine and once it has evaporated, start adding the hot broth one ladle at a time, waiting for the liquid to almost completely absorb before adding the next. Also, add the juice released from the melon cubes.
3-4 minutes before the end of cooking, add the melon cubes to the pot.
Once cooking is complete, turn off the heat and add the butter and grated cheese.
Gently mix with a wooden spoon, adjust the salt (if necessary), then let the melon risotto rest for a few seconds before serving it on individual plates. Decorate with prosciutto chips, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
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