Melon and Prosciutto Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cassy Vires, Home Wine Kitchen, St. Louis: I like to take a classic pairing and turn it on its head. Ingredients:
6 cups vegetable broth |
3 tablespoons butter |
1/2 medium cantaloupe (peeled, seeded, grated) |
2 chopped shallots |
1 chopped garlic clove |
2 cups arborio rice |
1/4 cup dry white wine |
1/4 cup mascarpone |
1 ounce chopped prosciutto |
thinly sliced basil |
Directions:
1. Bring 6 cups vegetable broth to a simmer. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 1/2 medium cantaloupe (peeled, seeded, grated), 2 chopped shallots, and 1 chopped garlic clove; cook, stirring, until liquid is thickened, 8-10 minutes. Add 2 cups arborio rice and 1/4 cup dry white wine; cook for 2 minutes. Add broth by 1/2-cupfuls, stirring often and cooking until liquid is almost absorbed before adding more, until all broth has been added and rice is tender, 25-30 minutes. Stir in 1/4 cup mascarpone and 1 ounce. chopped prosciutto; top with thinly sliced basil.
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