Toast the rice in extra virgin olive oil and finely chopped onion; once it is roasted, moisten it with vegetable broth and keep stirring. Occasionally soak the rice with the broth and add a few drops of prosecco.
Meanwhile, prepare the Grana Padano PDO mousse on the side, and blend the broth (30 g), grated cheese (15 g) and sunflower oil (40 g) in a blender. Then add the cubed melon three minutes before the end of the cooking process; one minute before the end of the cooking process, whisk everything with whipped cream, butter, and Grana Padano.
Cook for 18 min; when the desired consistency and softness is obtained, add salt and pepper; serve the risotto on a bed of Montagnana raw ham garnished with the Grana Padano mousse.

Preparation time: 30 min

Cooking time: 20 min