Ingredients Jump to Instructions ↓

  1. Serve 4 1 small cantaloupe/rock

  2. melon

  3. 1 small onion,

  4. finely chopped 2 tbsp butter

  5. 1 quart/1 liter Vegetable Stock (refer recipe)

  6. 1 1/2 cups/

  7. Italian risotto rice

  8. 4 tbsp brandy

  9. salt and freshly ground black

  10. pepper to taste

  11. 7 tbsp cream

  12. 1/2 cup/60 g freshly grated Parmesan cheese

  13. 1 bunch chives, snipped into small pieces

Instructions Jump to Ingredients ↑

  1. Method :

  2. Cut the melon in half. Peel, remove the seeds, and chop the flesh coarsely.

  3. Sauté the onion in the butter in a large frying pan over medium heat until softened.

  4. Add 4 tablespoons of stock to prevent the onion from browning. Cook until the stock has evaporated completely.

  5. Add the rice and cook for 2 minutes, stirring constantly. Stir in the brandy and when this has been absorbed, begin stirring in the stock, 1/2 cup (125 ml) at a time.

  6. After about 10 minutes, add half the melon.

  7. Add more stock and cook and stir until each addition has been absorbed, until the rice is tender, about 15-20 minutes.

  8. Add the remaining melon. Season with salt and pepper. Add the cream, Parmesan, and chives.

  9. Cover the pan with a lid and set the risotto aside for 5 minutes before serving.


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