Ingredients

• 1.5 cups pancetta
  
• 1 cup Arborio rice
  
• 1 small ripe canteloupe
  
• 2 tablespoons butter
  
• 2 large shallots, minced
  
• 1 cup white wine (I used dry sauvignon blanc)
  
• ¹/₄ cup Madeira
  
• 2 cups chicken stock
  
• 1 handful fresh basil
  
• 4 tablespoons high quality olive oil
  
• Plentiful fresh ground pepper
  
• Optional: grated parmigiano-reggiano