Prosciutto and Tuscan Melon Risotto
Hella Melon: salty and sweet is always a good combination, and it doesn’t necessarily have to be dessert all the time. In fact, I love the combination with savory dishes, and in Italy, prosciutto and melon (cantaloupe) are a common antipasti before the meal. During restaurant week in culinary school, one of the dishes I made was a remix of these flavors, and today, I decided to have some fun and make a Prosciutto and Tuscan Melon Risotto.
Ingredients:
6 cups low-sodium chicken broth
Pinch of saffron
4 tablespoons butter
1/2 medium Tuscan melon, peeled, seeded, and box-grated (reserve some for garnish)
1 cup finely chopped white onion (about 1/2 a small onion)
5 garlic cloves, chopped
2 cups arborio rice
1/4 cup pinot grigio
1/4 cup mascarpone cheese
3 ounces prosciutto, chopped
1/2 cup parmigiano reggiano
Basil leaves (for garnish)
Extra-virgin olive oil
Kosher salt and black pepper
Steps:
In a saucepan, bring 6 cups chicken broth and saffron to a simmer. The broth will get a nice orange tint.
In a dutch oven, melt butter over medium-high heat. Add the onion, season with salt & pepper, and cook for a few minutes until translucent. Add the grated melon and garlic, and cook for 3 minutes. Continue to stir, so the melon doesn’t stick and the garlic doesn’t burn.
Add arborio rice. Cook for 2 minutes until the rice start to lighten. Add in the pinot grigio and cook for 2 minutes until the wine reduces. Add broth by 1/2 cup at a time, stirring often, and cooking until liquid is almost absorbed before adding more, until all broth has been added and rice is tender.
Stir in mascarpone, chopped prosciutto, and parmesan.
To serve, ladle into a shallow bowl and garnish with basil, reserved grated melon, and a drizzle of EVOO. Pairs nicely with the rest of the bottle of pinot grigio!
