Il Cucinologo
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Risotto with Prosciutto and Melon

17/11/2023

The risotto with prosciutto and melon is a dish that combines elements of Italian tradition in an unusually harmonious union. Here’s how to prepare this flavorful and colorful dish.

Ingredients

  • 320 g of risotto rice (such as Arborio, Carnaroli or Vialone Nano)
  • 1 medium ripe melon
  • 150 g of thinly sliced prosciutto crudo
  • 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
  • Extra virgin olive oil
  • Salt
  • Pepper (optional)

Preparation

  1. Start by preparing the vegetable broth, which you will need to keep warm throughout the risotto preparation.

  2. Cut the melon in half, remove the seeds from one half and use a cookie cutter or knife to create melon balls or cubes, trying to keep the other half intact for a possible creative presentation of the dish.

  3. Finely slice the shallot and lightly sauté it in a large pot with a drizzle of extra virgin olive oil until it becomes translucent.

  4. Add the rice to the pot and toast it for a few minutes over medium heat, stirring continuously.

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

  6. Start adding the hot broth one ladle at a time, continuing to stir and allowing the rice to absorb the liquid before adding the next.

  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 crudo into strips and add it to the risotto, setting some aside for garnish.

  9. Turn off the heat, add the butter and grated parmesan. Stir vigorously to emulsify, adjust the salt and if you prefer add a pinch of pepper.

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

For an extra touch, you can use the half of the melon you left intact as a “bowl” to serve the risotto in. Sprinkle with the reserved prosciutto crudo strips for a flavorful and decorative finish.

Trivia

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