2 cups vegetable stock, or more as needed
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil, plus more for garnish
1 shallot, finely chopped
1 cup Arborio rice
1/2 cup white wine
1 Parmigiano-Reggiano crust
Freshly ground pepper
2 tablespoons freshly grated Parmesan
3/4 cup hand-cut speck, sliced into strips
1/2 Tuscan melon, peeled and diced 1/4 inch (3/4 cup to 1 cup)
Zucchini flowers, for garnish, optional
I used a zucchini flower from my garden as a garnish for this recipe. If you don't happen to have one, use parsley or shavings of Parmigiano.
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