Risotto with raw ham and cantaloupe

Ingredients for 4 servings:

• 350 g risotto or short grain rice
• 2 spring onions
• 200 g ham, raw
• ½ melon(s), cantaloupe (alternatively 4 figs possible)
• 1,200 ml beef broth
• 1 tbsp olive oil
• 1 pinch of nutmeg
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Ideal for the Kenwood Cooking Chef (of course also possible in any conventional pot)

Finely dice 100g of raw ham. Thinly slice the spring onion and roast in the Cooking Chef in olive oil (140°C, flexi stirrer, interval setting 3). Then add the washed rice and roast for a few minutes. Reduce the interval setting to 2 and the temperature to 100°C. Add the ham, brown lightly, deglaze with the beef broth, and cook for about 20-25 minutes (put on the splash guard and open the lid). Meanwhile, deseed and peel the cantaloupe, and finely dice the flesh. Cut the remaining 100g of ham into strips and roast in a pan with a little oil. Add a pinch of nutmeg to the risotto, season with salt and pepper to taste, arrange on plates, garnish with the roasted ham strips and plenty of cantaloupe cubes, and serve.