There are some things in life that are just meant to be together: peanut butter and jelly, cookies and cream, and yes, melon and prosciutto. Who would’ve thought that fruit and meat would go so well together, but it does. Sweet juicy cantaloupe and salty cured prosciutto bring out the sweet and salty best in one another.

When Chris first told me about Melon and Prosciutto Risotto, my eyes widened in disbelief that I had not thought of this brilliant idea sooner. It made perfect sense. Take the classic combo of melon and prosciutto, and reinvent it via a creamy divine risotto.

Mama mia, the result was just beautiful. The risotto starts out like a risotto typically does — by softening an onion in some butter and oil, toasting off the Arborio rice, and then adding a generous splash of white wine before simmering broth is added bit by bit until the risotto is creamy and each kernel has a nice toothsome chew to it.

Now here is where the magic comes in. To the risotto, we now add cubes of ripe cantaloupe, ribbons of paper-thin prosciutto, and a shower of parmigiano.