Goat Cheese Eblysotto with Honeydew Melon and Prosciutto

For the goat cheese eblysotto with honeydew melon and prosciutto, first finely dice the onions and garlic. Melt a little of the butter in a hot pot. Sauté onion, garlic and tender wheat in it for about 2 minutes until colorless. Deglaze with white wine, add bay leaf and boil down briefly. Then pour in about ¼ of the soup to cover the Ebly. Simmer for about 5 minutes over medium heat and add soup again. Repeat process, after 22 minutes the risotto should still have a slight bite. Remove from heat, stir in grated Parmesan cheese and remaining butter and salt and pepper. Season to taste and divide among plates.

Cut goat cheese into pieces and place on top of the finished risotto.

While the risotto is still cooking, preheat the oven to 200 °C top/bottom heat. Place prosciutto on a wire rack and roast in oven until crispy.

Cut cherry tomatoes in half. Peel and core honeydew melon, then cut into wedges. Briefly brown melon on both sides in a heated pan and arrange on top of risotto. Garnish with arugula, cherry tomatoes and prosciutto chips and serve the goat cheese eblysotto with honeydew melon and prosciutto.

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