Cantaloupe Risotto Recipe

Ingredients

Serve 4

• 1 small cantaloupe/rock melon

• 1 small onion, finely chopped

• 2 tbsp butter

• 1 quart/1 liter Vegetable Stock (refer recipe)

• 1 1/2 cups/300 g Italian risotto rice

• 4 tbsp brandy

• salt and freshly ground black pepper to taste

• 7 tbsp cream

• 1/2 cup/60 g freshly grated Parmesan cheese

• 1 bunch chives, snipped into small pieces

Method:

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

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

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

4. 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.

5. After about 10 minutes, add half the melon. Add more stock and cook and stir until each addition has been absorbed, until the rice is tender, about 15-20 minutes.

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

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