- 1.5 ml vegetable broth, heated
- 1 melon, medium-sized
- 350 g carnaroli rice
- 250 g prawns / shrimp
- 125 g parmigiano, grated
- 2 shallots, chopped
- 20 ml olive oil
- 15 g butter
- 10 g black pepper, freshly ground
- Saffron, large pinch
- Salt, pinch
Cut melon into two halves, deseed and skin, cut into flesh into cubes.
Put half the cubes into a food processor, refrigerate the paste.
In a deep, wide frying pan sauté shallots in oil over a low heat, about 15 minutes.
Increase heat to medium, coat and toast rice, add a ladleful of broth, the remaining melon and shrimp.
When the rice absorbs the liquid, add more stock.
After three minutes add the melon paste, increase heat, stir and cook until the rice absorbs the liquid.
Reduce heat to low, keep stirring, add more stock and test, adding another ladleful of stock if necessary.
When the rice is al dente, add cheese, saffron and salt.
Leave to rest for ten minutes.