Starters Recipes - Risotto with Melon and Prosciutto

Ingredients

• 1 ripe honeydew melon

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• 1 small onion, finely chopped

• 450 g/2 cups arborio or other risotto rice

• 375 ml/13 fl oz/1 1/2 cups dry white wine

• 900 ml/3 3/4 cups hot chicken stock

• 250 ml/1 cup single (light) cream

• 100 g/4 oz thinly sliced prosciutto

• Salt and freshly ground black pepper

• Parsley sprigs

• 100 g/4 oz/1 cup freshly grated Parmesan cheese

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Method:

1. Halve the melon, remove the seeds and cut away the skin. Dice the flesh and puree briefly in a blender or food processor.

2. Heat the butter in a large flameproof casserole (Dutch oven). Add the onion and fry (sauté) for 2 minutes. Stir in the rice and cook for 1 minute.

3. Add half the wine and simmer until it is absorbed. Repeat with the rest of the wine. Then add about 250 ml/8 fl oz/1 cup of the stock and simmer until it is absorbed.

4. Repeat until the rice is just tender and creamy, about 15-20 minutes. Quickly stir in the melon, cream and ham. Season to taste.

5. Spoon on to warmed plates, garnish with parsley sprigs and serve the cheese separately.