Prosciutto and Melon Risotto Zoom

Prosciutto and Melon Risotto

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If you are looking for a perfect summertime risotto, we've found it! These two classic Italian dishes come together to make an incredibly delicious but not-too-heavy risotto.


Serves 8
Time: about 50 minutes

Product Description

Details

Prosciutto and Melon Risotto
Serves 8
¼ lb prosciutto, thinly sliced
10 cups chicken or vegetable stock
6 tbsp butter, divided
1 small cantaloupe, peeled, seeded, and grated
4 shallots, diced
Kosher salt and freshly ground black pepper
2 cups arborio rice
½ cup dry white wine
¼ cup mascarpone
⅓ cup parmesan, grated
½ cup chives, thinly sliced

1. Preheat the oven to 350 degrees F and line a sheet tray with parchment.  Lay the prosciutto on the tray and cook in oven until crisp, about 8 minutes. Let cool and crumble the prosciutto.
2. Heat the stock in a large pot until it boils, then turn off heat so stock stays hot.
3. In a dutch oven over medium heat and add 4 tbsp of the butter. Once the butter is melted add the cantaloupe and shallot; season and cook until soft and translucent (if liquid comes out of the melon continue to cook gently until most of the liquid is evaporated).
4. Add the rice to the pot and toss to coat it with the butter; toast 3-4 minutes, stirring occasionally.  Add the wine to deglaze the pot and use a wooden spatula to scrape the bottom of the pot.
5. Using a ladle, add about a ½ cup of stock to the rice and stir until the rice has fully absorbed the stock. Continue this process, adding only a ½ cup of stock at a time and waiting until the bottom of the pot is dry in between each addition.  The rice will be cooked in about 25-30 minutes and may not need all of the stock, but start tasting the dish after about 20 minutes to gauge how far cooked the rice is (it should be tender but maintain a slight bite).
6. When the rice is cooked, add the remaining 2 tbsp of butter, the cheeses and the prosciutto.  Stir to combine and taste to adjust seasoning.  Transfer to serving bowls or platters and garnish with chives.

 

 

Additional Information

Additional Information

SKU Prosciutto-and-melon-Risotto

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