Hello boys and girls!
Already in the post on Cibus 2016 I had talked about the Acquerello rice. I love this rice! I tried a new risotto. Some people definitely take me for crazy. Yes, you read that right, I put the melon in the risotto. Normally, the fruit does not fall in the typical Italian risotto, but I attempted.
In the summer I do not like the risotto, usually prefer a rice salad for its freshness. I thought a risotto that would express the most of the summer season. So I was inspired to a typical summer appetizer of Southern Italy: prosciutto and melon.
Risotto with ham and melon
- 200 g of Acquerello rice
- 700 g of melon (cleansed)
- 100 g of diced ham
- 120 g of grated Parmesan cheese
- 70 ml of water
- 150 ml of white wine
- extra virgin olive oil q.s.
- salt q.s.
Mix 500 g of melon until a uniform pulp. Pour the pulp into a pot, add the wine and water. In the same pan add the rice. Cook over medium heat.
While the rice is cooking by absorbing liquids, turning occasionally to prevent the rice from sticking to the pot.
Halfway through cooking, add a drizzle of extra virgin olive oil and three large pinches of salt.
Meanwhile, cut the remaining 200 g of melon into very small pieces. When the liquid in the pot will be mostly been absorbed by the rice, add the ham into cubes and cook for a few minutes. Then add the pieces of melon and turn for approximately 30 seconds.
Turn off the heat and add the Parmesan cheese. Stir in the still hot pan and serve.
The type of cheese to be used may vary depending on the sweetness of the melon. If the melon is very sweet recommend using a more savory cheese like pecorino. However, it is best to avoid an overripe fruit that may become too prevalent and could lose consistency in the final stage of cooking.