Photo by BrooklynBridget
BrooklynBridget's Notes:
Expand1.5 cups pancetta Ask a question about this ingredient
1 cup Arborio rice Ask a question about this ingredient
1 small ripe canteloupe Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 large shallots, minced Ask a question about this ingredient
1 cup white wine (I used dry sauvignon blanc) Ask a question about this ingredient
1/4 cup Madeira Ask a question about this ingredient
2 cups chicken stock Ask a question about this ingredient
1 handful fresh basil Ask a question about this ingredient
4 tablespoons high quality olive oil Ask a question about this ingredient
Plentiful fresh ground pepper Ask a question about this ingredient
Optional: grated parmigiano-reggiano Ask a question about this ingredient
Dice pancetta. Add to hot saute pan and brown. Reserve cooked pancetta.
Ask a question about this stepWhile pancetta is cooking, halve cantaloupe, discard seeds and scoop out flesh. Add to food processor and puree until smooth.
Ask a question about this stepHeat chicken stock in small saucepan.
Ask a question about this stepIn large saucepan on medium heat, add butter. When bubbling, add shallots and saute until aromatic (about 3 minutes)
Ask a question about this stepAdd rice. Stir until rice is well-coated and heated. Add white wine and stir. When absorbed, add Madeira and stir until absorbed.
Ask a question about this stepAdd 3/4 cup of cantaloupe puree to rice and stir. Reserve the remaining puree.
Ask a question about this stepWhen puree is warmed and combined with rice, add 1/3 cup of chicken stock, stirring until absorbed
Ask a question about this stepOn low/medium heat, continue to add chicken broth, 1/3 cup at a time, as rice absorbs, stirring as needed, until risotto is tender, but not mushy, and most liquid has been absorbed. If chicken broth is used and rice needs more time, add hot water until rice is ready. Salt to taste.
Ask a question about this stepMeanwhile, in small food processor, combine basil and oil until smooth green oil emerges. You can strain out basil pieces but I don't.
Ask a question about this stepBefore taking risotto off stove, fold in remaining cantaloupe puree. Add pancetta until all is warmed through and remove from heat..
Ask a question about this stepBefore serving, drizzle with basil oil and and a serious dose of fresh ground black pepper.
Ask a question about this stepI know most risottos finish with cheese but I prefer this with just the oil and black pepper. But by all means, add grated parmigiano if desired.
Ask a question about this stepEnjoy!
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Melon, what a great idea!