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Risotto with Prosciutto and Melon

17/11/2023

Risotto with prosciutto and melon is a dish that combines elements of Italian tradition in an unusually harmonious blend. Here’s how to prepare this flavor and color-rich dish.

Ingredients

  • 320 g of risotto rice (such as Arborio, Carnaroli or Vialone Nano)
  • 1 medium ripe melon
  • 150 g of thinly sliced prosciutto
  • 1 small shallot
  • 1 liter of vegetable or chicken broth
  • ½ glass of dry white wine
  • 50 g of butter
  • 100 g of grated Parmesan cheese
  • Extra virgin olive oil
  • Salt
  • Pepper (optional)

Preparation

  1. Begin by preparing the vegetable broth, which you should keep warm throughout the risotto preparation.

  2. Cut the melon in half, remove the seeds from one half and create spheres or cubes of melon with a round cutter or a knife, trying to keep the other half intact for a potentially creative presentation of the dish.

  3. Thinly slice the shallot and lightly fry it in a large pan with a drizzle of extra virgin olive oil until it becomes transparent.

  4. Add the rice to the pan and toast it for a few minutes over medium heat, making sure to stir constantly.

  5. Deglaze the rice with the white wine and let the alcohol evaporate.

  6. Begin adding the hot broth a ladle at a time, continuing to stir and letting the rice absorb the liquid before adding the next ladleful.

  7. When the rice is almost cooked (about 15-18 minutes), add the melon cubes to the risotto and continue cooking for another 2-3 minutes.

  8. Cut the prosciutto into strips and add it to the risotto, keeping some aside for garnish.

  9. Turn off the heat, add the butter and grated Parmesan. Stir vigorously to cream together, adjust for salt and if you like, add a pinch of pepper.

  10. Cover and let it rest for a couple of minutes before serving.

For an extra touch, you can use the intact half of the melon as a “cup” to serve the risotto. Sprinkle with the strips of prosciutto you set aside for a tasty and decorative finish.

Curiosity

This risotto combines the sweet and refreshing taste of melon with the salty and intense flavor of raw ham, two typical ingredients of Italian cuisine, especially in summer. Normally consumed together as an appetizer, they prove to be a winning combination also in a creative first course like this risotto.