by Monica Bergomi
Ingredients (4 porzioni)
- 350 g of Carnaroli rice
- 1 scallion
- a knob of butter
- half a glass of white wine
- vegetable broth
- 100 g of Casale Prosciutto
- 100 g of squacquerone cheese
- freshly ground black pepper to taste
Place the Casale Prosciutto on a baking tray covered with baking paper forming roses and put it in the oven at 180 degrees for 5 minutes making it crunchy.
Melt a knob of butter in a saucepan and fry the chopped scallion for a couple of minutes, add the rice and toast it for at least 2 minutes.
Cut the melon in half, remove the pulp from one half of the melon and cut it into small pieces.
Simmer the rice with the white wine and cook by adding the broth a little at a time until the risotto will be creamy and continuing to mix.
Halfway through cooking, after about 8 minutes, add the diced melon.
Towards the end of cooking, season with salt and when the rice is almost cooked, but still al dente, loosen it from the heat and stir in the butter and squacquerone cheese.
Let the risotto rest for two minutes in a covered saucepan before serving.
Serve the melon risotto by placing the crispy Casale Prosciutto in the center of the dish and add a sprinkling of pepper to taste.