Melon Risotto

This dish highlights the versatility of cantaloupe by showing its savory side.  As part of the Melon Tasting it adds a different note to the otherwise cool and refreshing dish.  If you are feeling especially ambitious check out the epic dinner party this dish was featured in.

Ham Broth with Melon Caviar


  • 750g Vegetable Broth
  • 20g Butter
  • 200g Peeled, Seeded, and Grated Cantaloupe
  • 25g Chopped Shallots
  • 5g Chopped Garlic
  • 200g Arborio Rice
  • 250g White Wine
  • 25g Prosciutto
  • 50g Mascarpone Cheese
  • Basil for garnish



  • Bring the vegetable broth to a slow simmer
  • Melt the butter in a large saucepan over medium-high heat
  • Add the cantaloupe, shallots, and garlic.  Cook, stirring often until the mixture has thickened (about 8 – 10 minutes)

Melon Risotto

  • Add the Arborio rice and the white wine.  Cook for 2 minutes, stirring to coat the rice
  • Add the broth one ladle full at a time, stirring often.  Wait until the liquid is almost all absorbed before adding another.
  • Keep adding broth until the rice is tender and all the broth has been used (25 – 30 min).
  • Stir in the mascarpone cheese and the prosciutto.
  • Garnish with a basil chiffonade

Finished Melon Risotto

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