Melon Risotto

This dish highlights the versatility of cantaloupe by showing its savory side.  As part of the Melon Tasting it adds a different note to the otherwise cool and refreshing dish.  If you are feeling especially ambitious check out the epic dinner party this dish was featured in.

Ingredients

• 750g Vegetable Broth
• 20g Butter
• 200g Peeled, Seeded, and Grated Cantaloupe
• 25g Chopped Shallots
• 5g Chopped Garlic
• 200g Arborio Rice
• 250g White Wine
• 25g Prosciutto
• 50g Mascarpone Cheese
• Basil for garnish

 

Preparation

• Bring the vegetable broth to a slow simmer
• Melt the butter in a large saucepan over medium-high heat
• Add the cantaloupe, shallots, and garlic.  Cook, stirring often until the mixture has thickened (about 8 – 10 minutes)

• Add the Arborio rice and the white wine.  Cook for 2 minutes, stirring to coat the rice
• Add the broth one ladle full at a time, stirring often.  Wait until the liquid is almost all absorbed before adding another.
• Keep adding broth until the rice is tender and all the broth has been used (25 – 30 min).
• Stir in the mascarpone cheese and the prosciutto.
• Garnish with a basil chiffonade