Risotto made of melon, boletes, jalapenos and minced meat

What on earth happened? I thought I was making just a relatively everyday minced meat risotto, which has always been very tasty. This one though turned out to be something so delicious that I possibly haven’t eaten such a good risotto ever before.

There must have been a kind of spice magician waving with his wand… or I succeeded in mixing just the right amount of ingredients… or perhaps I was just really hungry. Whatever the reason this sure was tasty! Next time will prove whether it was what I think: the best risotto ever.

I have used boletes in this risotto, but you can use any other mushrooms as a substitute.

PORTION: 2-3 servings
TIME TO MAKE: 35 minutes


  • 300 gr minced meat (pork or pork/beef)
  • 1 celery shaft
  • 1 yellow onion
  • 1-2 jalapenos
  • 1 small zucchini
  • 200 gr boletes
  • 5 garlic cloves
  • ½ of red bell pepper
  • 1 tl dried of fresh and finely chopped thyme
  • salt, black pepper, paprika powder
  • lemon juice
  • 8 dl meat stock (1-2 meat bouillon cubes)
  • 1-1½ dl arborio rice
  • grated parmesan cheese
  • fresh rucola
  • oil for frying


Heat up the meat stock.

Cut all the ingredients (celery, onion, jalapeno(s), zucchini and paprika).

Also cut the boletes (if using fresh ones). If dried, soak first and squeeze out all extra liquid. If frozen then melt first.

Fry the boletes, onion and minced meat in oil first. Spice slightly with salt, pepper and paprika powder.

Add all vegetables and thyme and also press in the garlic cloves.

Simmer for about 10-15 minutes on medium heat.

Add rice and simmer it for about two minutes before starting to pour the meat stock in.

Start with small amounts, a few decilitres at first and then about one deciliter at a time. Add stock until the rice is evenly cooked.

Simmer for about 25 minutes and then add few tablespoonfuls of lemon juice. Let saute under a lid for some time.

Serve with grated parmesan and fresh rucola.

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