- 1.5 ml fish stock, heated
- 1 melon, halved, skinned, deseeded, flesh cut into cubes
- 350 g baldo rice
- 250 g prawns
- 2 shallots, chopped
- 75 g parmigiano cheese, grated
- 50 ml wine
- 20 ml olive oil
- 15 g butter
- 10 g black pepper, freshly ground
- Saffron, large pinch
- Salt, pinch
Put half of the melons cubes into a food processor, refrigerate the paste.
In a deep, wide frying pan sauté shallots in butter and oil over a low heat, about 15 minutes.
Increase heat to medium, coat and toast rice, add wine and a ladleful of broth.
Repeat until the rice absorbs the liquid.
After the third ladle add the melon paste.
Reduce heat to low, stir and repeat until the stock is finished and the rice is al dente.
Add the melon cubes and push the prawns into the rice, then the saffron and seasonings and finally the cheese.
Leave to rest for ten minutes.