Ingredients

2 cup arborio rice

½ unit chopped onion

2 cup cubes of melon

1 cup dry white wine

1½ unit vegetable bouillon cube

¼ cup chopped dried tomato

2 tbsp balsamic vinegar

4 tbsp butter

4 tbsp ground parmesan cheese

Preparation

1. Place a pan with the bouillon in high heat. When it boils, reduce heat and reserve it;

2. While the bouillon heats, put half of the butter in a pan and set it in low heat;

3. As soon as it melts, add the onion and mix it until the onion becomes transparent;

4. Add the rice in the bouillon and mix it for 3 minutes in high heat;

5. Add the wine and mix it until evaporates;

6. Add 1/3 of the bouillon in the rice (keep the pan in low heat). Mix the rice until all bouillon is absorbed;

7. Add 1/3 more of the bouillon and mix without stopping. As soon as it is absorbed, add the chopped melon, the rest of the bouillon, the dried tomato and keep mixing it;

8. When it has a risotto consistency (humid and rice al dent), turn heat off, add the rest of the butter and the balsamic vinegar. Add the ground parmesan and serve it very hot;

9. It is great to be served with grilled chicken.