Best 9 Melon And Prosciutto Risotto Recipes

MELON AND PROSCIUTTO RISOTTO

Steps:

• Coarsely chop half of the cantaloupe. Place the chopped cantaloupe in a blender and puree until smooth and thick (makes about 1 2/3 cups). Using a small melon baller, scoop enough of the remaining cantaloupe to make 1 cup of cantaloupe balls. Set the cantaloupe puree and balls aside.
• Beat 1 cup of the cream in a large bowl until soft peaks form. Cover the whipped cream and refrigerate.
• Heat the oil and butter in a heavy large saucepan over medium heat. Add the onion and saute just until tender but not brown, about 2 minutes. Add the rice and stir until slightly translucent, about 2 minutes. Add the wine. Bring to a simmer. Reduce the heat to medium-low and simmer until the wine is absorbed, stirring frequently, about 8 minutes. Stir in the cantaloupe puree and the remaining 1 cup cream. Cook until the rice is tender but still firm to the bite, stirring frequently, about 20 minutes. Stir in the prosciutto, then the cheese. Stir in the reserved cantaloupe balls. Fold the whipped cream into the risotto. Season to taste with fleur de sel and pepper. Transfer the risotto to 4 shallow bowls and serve.

MELON AND PROSCIUTTO RISOTTO

Steps:

• 1 Heat the broth in a medium saucepan over medium heat
• 2 Melt the butter in a large saute pan or skillet over medium heat
• 3 Stir in the shallots and garlic; cook for 1 to 2 minutes, then add the cantaloupe and cook for 6 to 8 minutes, stirring, until it breaks down
• 4 Stir in the rice; once the grains are coated, let the mixture cook for a full minute, then add the wine and cook, stirring, until it has evaporated
• 5 Add a ladleful of the broth (about 1/2 cup) and cook, stirring, until the liquid has been absorbed
• 6 Continue adding the broth gradually, a ladleful at a time, stirring until each addition has been absorbed
• 7 This will take at least 20 minutes
• 8 Taste; season lightly with salt (keeping in mind that you'll be adding prosciutto)
• 9 Once the rice is tender and finished (you might not need to use all the broth), turn off the heat
• 10 Stir in the crème fraîche and prosciutto
• 11 Divide among individual wide, shallow bowls
• 12 Top with cracked black pepper and the cheese, if desired
• 13 Serve right away

MELON WRAPPED IN PROSCIUTTO

Steps:

• Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter.

PROSCIUTTO E MELONE (ITALIAN HAM AND MELON)

Steps:

• Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.

RISOTTO WITH MASCARPONE AND PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.

PROSCIUTTO E MELONE

Steps:

• Transfer the prosciutto from the deli papers to a serving dish, separating the slices and lay them out like a ribbon on to the plate. "Fluffed up" prosciutto is much easier to pull from a serving plate.
• To choose a ripe melon, give it a sniff and a good squeeze. Melon will be very fragrant and will give slightly to pressure when squeezed. Cut a thin slice of the melon skin away where it was attached to the vine. Trim a thin slice off the opposite side. Stand the melon upright. Using a sharp knife, clean the skin off the melon by cutting strips working from the top to the bottom all around the circumference. Turn the cleaned melon upside down and trim away any missed spots. Cut it in 1/2 and scoop out the seeds. Cut cleaned cantaloupe into thin slices or wedges and arrange on a serving plate. Pile prosciutto onto melon slices and enjoy!

MELON AND PROSCIUTTO

Steps:

• Cut off the rind of the melon, then slice the melon into long wedges and put on a platter. Squeeze the lime juice over the melon and sprinkle with the pepper. Fold up the ham and arrange alongside the melon.

GREEN SPINACH & LEMON RISOTTO WITH CRISPY PROSCIUTTO

Steps:

• Pour the stock into a saucepan and bring to the boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to a low heat. Squeeze out any excess water from the spinach and parsley, then tip into a food processor or mini chopper. Add 2 tbsp of the olive oil and 1 tbsp water, then blitz to a fine purée and set aside.
• Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few mins over a medium heat until the leek is softened and aromatic but not browning. Add the rice, stirring to coat in the garlic mix, and cook for 2 mins until turning translucent, then pour in the wine and cook for another 2 mins until evaporated. Add one ladleful of the warm stock and cook until absorbed, stirring continuously.
• Continue this process one ladleful at a time for 20-30 mins, stirring constantly, until the rice is creamy but still retaining a little bite and without a chalky core. Remove the pan from the heat and stir through the remaining butter, the parmesan, most of the lemon zest, the lemon juice and cream (if using). Stir through the spinach purée, then season well with a little freshly grated nutmeg. Divide between two plates, top with the crisp prosciutto and sprinkle over a little more parmesan and lemon zest.

RISOTTO WITH PEAS AND PROSCIUTTO

Steps:

• Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
• Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
• Add rice and cook, stirring, 1 minute.
• Add wine and simmer, stirring, until absorbed.
• Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
• Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
• Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
• If necessary, thin risotto with some of remaining broth.
• Serve immediately, with remaining 1/3 cup cheese.
• Serves 4 as an entree or 6-8 as a side dish.