Melon and Prosciutto Risotto
Ingredients
| 6 cups | 1.4 l | vegetable broth |
| 3 tablespoons | 45 ml | butter |
| 0.5 | medium cantaloupe | |
| 2 | chopped shallots | |
| 1 | chopped garlic clove | |
| 2 cups | 480 ml | arborio rice |
| 1 cup | 240 ml | dry white wine |
| 0.25 cup | 60 ml | mascarpone |
| 1 ounce | 28 g | chopped prosciutto |
| — | thinly sliced basil |
Instructions
Preparation Step 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 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.