1/4 teaspoon ground white pepper
5 cups chicken or shrimp broth
3 olive oil
1/2 cup chopped onion
1 tablespoon minced garlic
1 cup uncooked Arborio Rice
1/3 cup dry white wine
1/4 cup grated Asiago cheese
1/2 teaspoon salt
1 teaspoon fresh thyme
1/2 lb. shrimp, peeled and deveined
1/2 lb. calamari tubes
1/2 cup watermelon, seeded and diced small
1/4 cup watermelon juice
Heat broth in small pot until boiling, reduce to simmer and cover.
In larger pot, add olive oil and cook onions until soft and tender over medium heat. Add salt, pepper, and garlic. Cook for 1 minute.
Add rice and stir for 2 to 3 minutes. Increase heat to medium high. Add wine and 1 cup of broth. Stir until absorbed. Continue to repeat adding 1 cup of broth and continually stirring until rice is tender and the dish has a saucy consistency and done. However, 20 minutes after adding the rice, add the seafood and thyme. After the rice is tender, add watermelon juice and cheese. Remove from heat and gently fold in diced watermelon. Plate and drizzle very lightly with truffle oil. Garnish with parsley or sliced scallions.