Cantaloupe Risotto
Author: adapted from Extra Virgin Cookbook by Gabriele Corcos and Debi Mazar
Recipe type: Appetizer or Entree
Cuisine: Cal-Italian
Serves: 4-8
4 cups vegetable stock 1 tablespoon extra virgin olive oil 2 tablespoons unsalted butter 1 shallot, finely chopped 1 cup Arborio rice (can also substitute farro) ½ cup dry wine 1 piece of Parmigiano-Reggiano cheese rind 3 tablespoons freshly grated Parmigiano-Reggiano cheese sea salt and freshly ground pepper 1 cantaloupe cut in half and seeded 1 cup chopped cantaloupe fruit from cantaloupe you seeded ½ pound hand cut speck, sliced into ¼ inch long pieces freshly chopped basil In a small pan, heat the stock over medium-low heat until just before boiling. Reduce the heat to low and keep warm. In a risotto pan, or deep 14-inch non-stick sauté pan, heat the olive oil and 1 tablespoon of the butter over medium-high heat until the butter melts. Add the shallot and sauté for 4-5 minutes until softened but does not color or caramelize. Add the rice and stir well, evenly coating all the grains. Add the wine and cook for 2 to 3 minutes to let it reduce. Add the cheese rind and season with pepper to taste. Reduce the heat to medium-low and slowing start adding the stock, a 4-6 ounce ladle at a time. Stir constantly and give the rice time to absorb the liquid each time before adding another ladleful, until the rice in al-dente, 15-25 minutes. Remove the rice from the heat and season with sea salt to taste. Stir in remaining tablespoon of butter and the grated Parmigiano-Reggiano. Set aside to cool for 5-8 minutes, until the risotto is room temperature. Add the melon and speck, stir well, garnish with basil. Serve immediately. Recipe by Tout va bien! (tm) at https://christymajors.com/sundaysupper-cantaloupe-risotto/
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