Risotto with Ham and Melon

Name: Risotto with Ham and Melon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Carnaroli rice 2 cups; Prosciutto crudo 4.9 oz; Melon (pulp) 1 ½ cup; Vegetable broth 6.3 cups; Extra virgin olive oil 2 tbsp; Shallot 0.7 oz; Stracciatella cheese 0.7 cup; White wine ½ cup; Fine salt to taste; Black pepper to taste; Marjoram to taste

it br fr es de

696

Calories per serving

Gluten Free

Energy Kcal 696
Carbohydrates g 87.7
of which sugars g 8.1
Protein g 22.2
Fats g 26.4
of which saturated fat g 9.81
Fiber g 3.4
Cholesterol mg 52
Sodium mg 1711

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

If you're on the hunt for something new, this risotto with ham and melon is your go-to. It's a fresh twist on a classic. Really good stuff. This dish comes straight from Northern Italy and takes the traditional prosciutto and melon combo—super super tasty—and turns it into a warm meal. I mean, it really captures that Italian summer vibe with sweet and savory all in one bite.

Picture this: juicy cantaloupe or honeydew paired with salty, tender prosciutto. The surprise of this combo is both refreshing and delightful—seriously good. In Italy, they love their fresh, seasonal goodies, and this dish is a testament to that culinary creativity. Plus, Italian risotto with ham and melon stays true to the traditional methods, focusing on simplicity and freshness.

And the colors? Like sunshine on a plate. For real. The smell of melon with sizzling ham is just irresistible. Summer in Italy? All about light and flavorful meals, and this ham and melon risotto recipe nails it. It's an appetizer turned special, with a creamy texture that's comforting and satisfying. Each bite? Like a little vacation. The contrast between the sweet melon and the savory prosciutto is so so good.

Even those who might hesitate about fruit in risotto often find it surprisingly great. This dish is for anyone wanting to shake things up from the usual summer pasta or salad. It shows how Northern Italian kitchens keep it interesting with simple ingredients. And listen, a bit of crispiness from the prosciutto added at the end makes every spoonful special.

Risotto with ham and fruit is golden, fun, and totally embodies the chill spirit of Italian dining. It invites you to relax and savor every moment. So, why not bring a bit of Northern Italy to your table and enjoy this beautifully balanced dish? Pretty simple.

How to prepare Risotto with Ham and Melon

To prepare the risotto with ham and melon, start by removing both ends of the melon and cut it in half 1. Use a knife to remove the outer skin 2 and divide each half into 2 equal parts again 3.

Remove the inner part with the seeds 4 and cut it into slices not too thick, then dice them into about half-inch cubes 5. Set aside, and in the meantime, take the ham and slice it into strips about half an inch thick 6.

Let them brown in a non-stick pan for a few minutes without adding oil 7: as soon as a light crust forms on the surface, they will be ready. Now finely chop the shallot 8. Place it in a large pan and sauté it with a drizzle of oil 9.

When it is wilted, add the rice 10 and let it toast for a few minutes. Then deglaze with white wine 11. When the wine has evaporated, add a ladle of Vegetable broth 12. Stir the risotto from time to time and continue to add a ladle of broth, only when the previous one has been completely absorbed.

When almost cooked, add the melon 13 and ham 14, reserving a few pieces for the final decoration, and mix everything. Once the risotto is cooked, remove it from the heat and add the stracciatella to cream it 15, continuing to stir until it melts, to obtain a creamy risotto.

Adjust salt and pepper 16. Rinse the marjoram leaves and add them to the risotto to flavor it 17. Now plate, decorate with some reserved ham strips, and enjoy this original risotto with ham and melon 18!