Preparation

• Prepare 2-3 liters of stock. When stock boiling, reduce flame to a lower one.

• In a large pot fry the onion with the olive oil and half quantity of the butter. Stir it on a low flame until it gets golden.

• Add the rice (two handful per person, plus “two for the pot” as Grandma used to say) and stir it for 3-4 minutes. Add the wine, and let it evaporate for other 2-3 minutes, stirring constantly.

• Add the melon and 2 ladle of the boiling stock. Let it slowly absorbed by the rice, stirring constantly.

• Season with salt and pepper, and keep on adding 1or 2 ladle of water per time, until the Risotto is cooked (about 20 minutes).

• Turn off the fire, add the butter, the Parmesan and the chopped parsley, stir well. Cover the pot immediately and let it rest for several minutes before serving.

• Serving: in a soup bowl, decorated with slice of melon and a parsley leave.