Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 400g |
| Prosciutto Crudo (Cured Ham) | 140g |
| Melon | 350g |
| Vegetable Broth | 5L |
| Extra Virgin Olive Oil | 30g |
| Shallot | 20g |
| Stracciatella (Italian soft cheese) | 160g |
| White Wine | 120g |
| Salt | to taste |
| Black Pepper | to taste |
| Marjoram | to taste |
Instructions
To create this delightful Risotto with Prosciutto and Melon, begin by preparing the melon. Cut off both ends of the melon and slice it in half. Remove the seeds and peel off the outer skin with a knife. Set aside the melon for later use.
Next, take the prosciutto and slice it into strips about 1 cm wide. Heat a non-stick skillet over medium heat and dry roast the prosciutto strips for a few minutes until they become crispy. Remove them from the pan and set them aside.
In a large pan, add a drizzle of extra virgin olive oil and sauté the shallot until softened. Once the shallot becomes translucent, add the rice and stir it well, allowing it to toast lightly in the oil for a couple of minutes.
Pour in the white wine and allow it to evaporate completely, leaving the rice to absorb the flavors. Once the wine has evaporated, begin adding the vegetable broth one ladle at a time. Stir frequently and only add more broth once the previous amount has been absorbed by the rice.
As the risotto nears completion, gently fold in the melon, reserving a few small pieces for garnish. Continue stirring, ensuring that the melon mixes evenly with the rice.
Once the risotto is cooked to your desired consistency, remove it from the heat. Add the stracciatella cheese, stirring it in until fully melted, creating a rich, creamy texture. Season with salt and pepper to taste.
Finish the dish by washing the marjoram leaves and sprinkling them over the risotto for an aromatic touch. To serve, plate the risotto and garnish with the reserved prosciutto strips and melon pieces. Enjoy this fresh, unique risotto featuring the sweet and savory combination of prosciutto and melon.
