Melon And Prosciutto Risotto Food

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

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.

MELON AND PROSCIUTTO RISOTTO

Steps:

• 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.

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.

RISOTTO WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Prepare and trim asparagus*. Cut stalks into 2 cm long pieces, reserve the tips.
• Place ⅔ of stalk pieces, 1 cup broth and 1 cup water in blender and puree until almost smooth. Set aside.
• Sauté onion in olive oil and 1 tablespoon butter for 5 minutes in a large pan, over medium heat.
• Add prosciutto and sauté for 3 more minutes.
• Add rice and stir to coat the grains for 2 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.
• Add ½ cup stock and simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more stock as needed and allowing liquid to be absorbed before adding more, stirring often.
• Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding stock as needed and stirring often, about 10 minutes longer.
• Add reserved asparagus puree and stir until absorbed, about 3 minutes.
• Stir in the remaining butter, Parmesan and cream but do not return to the heat.
• * Slightly bend each stalk and allow it to „snap" naturally - it will break exactly at the point where the stalk begins to be thick and woody. Remove these hard parts.