Risotto with melon
Instructions
Clean the melon from rind and seeds.
Cut into cubes and put it to cook in a pan with some butter and a little water.
Add salt and simmer until the fork won't be so tender that you can crush.
In a saucepan melt the butter risotto dusted with flour and lightly fry the shallots; Add the rice, let it toast slightly and sfumatelo with a splash of rum.
Add twice a ladle of broth and when the second will already have absorbed join the melon puree, add salt and finish cooking the risotto always help with the broth.
Levatelo al dente and serve with a green pepper, minced.
Ingredients and dosing for 4 persons
- 1 honeydew melon
- 100 g of butter
- 1/2 shallots
- 8 punches of rice
- Chicken broth (or broth of nut)
- 1 glass of rum
- Salt
- Minced 1 of green pepper