There are some things in life that are just meant to be together: peanut butter and jelly, cookies and cream, and yes, melon and prosciutto. Who would’ve thought that fruit and meat would go so well together, but it does. Sweet juicy cantaloupe and salty cured prosciutto bring out the sweet and salty best in one another.
When Chris first told me about Melon and Prosciutto Risotto, my eyes widened in disbelief that I had not thought of this brilliant idea sooner. It made perfect sense. Take the classic combo of melon and prosciutto, and reinvent it via a creamy divine risotto.
Mama mia, the result was just beautiful. The risotto starts out like a risotto typically does — by softening an onion in some butter and oil, toasting off the Arborio rice, and then adding a generous splash of white wine before simmering broth is added bit by bit until the risotto is creamy and each kernel has a nice toothsome chew to it.
Now here is where the magic comes in. To the risotto, we now add cubes of ripe cantaloupe, ribbons of paper-thin prosciutto, and a shower of parmigiano. The cantaloupe is the real surprise here. This is the first time I’ve ever tasted it cooked, and the temperature confusion makes you pause for a second. The freshness of the melon comes through though. It really lightens up this comfort meal and makes it fit for spring — which is not to say that it is any less luxurious. It is still, after all, a lush risotto trimmed with melt-in-your-mouth prosciutto, and garnished with bits of crispy prosciutto. That pork on pork action is celebration enough. The beauty, however, is in the balance.
Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well.
Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.
Stephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.
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