Rice with melon or melon of rice?
Portata: First_course
Difficulty: Easy
Cooking time: 40 minutes
For this recipe I took inspiration from an ice cream I had eaten inside an orange. Shellfish and fruit is a nice combination, but hot cold still better. The best part of the dish in fact propose that the near the edges still cold melon, there they join the temperatures and flavors.
Ingredients
- Rice 300 g (2 handfuls of rice per head plus one for the pot)
- A melon
- 200 g shrimp
- Shallots
- A knob of butter
- 2 tablespoons vegetable stock
- A glass of white wine or brandy
- A pinch of cayenne pepper
Instructions
- Fill a saucepan with water, put the powdered soup and let go over low heat
- Mince the shallots
- Halve melon and pit removed with a spoon on a sieve, so that you can get some juice.
- Always with the spoon keep digging until you have just the melon Peel
- Cut the melon pulp into cubes
- Put the two shells of the melon in a refrigerator
- Prepare the sauce
- Add a third of melon and let go for a few minutes
- Pour in the rice and toast for a few minutes minutes.
- Pour the brandy and continue shooting.
- When the brandy it will be absorbed/evaporated, add the juice and half another third of melon.
- Continue turning for about 10 minutes, adding a little broth. The risotto should never be left still talking dry.
- When it is almost cooked, add the shrimp.
- Add the remaining melon, a pinch of chilli and turn for another 5 minutes.
- Stir in a knob of butter
- Pull out of the freezer the melon and pour in the rice
