Risotto With Melon

Preparation:

Preparation: Clean the peel and seeds from the melon. Cut it into cubes and put it to cook in a pan with a part of the butter and a little water. Add salt and cook until it is so tender with a fork that it can be crushed. In a risotto pan, melt the floured butter and lightly fry the shallots; add the rice, toast it a bit and blend it with a splash of rum. Add a ladleful of stock twice and when the second is already absorbed, add the melon purée, season with salt and finish cooking the risotto, always helping yourself with the stock. Remove it al dente and serve it with a grind of green pepper.