1In a small pot, heat the stock over medium-low heat until just before boiling. Reduce the heat to low and keep warm.
2In a deep 14-inch nonstick sauté pan, heat the olive oil and 1 tablespoon of the butter over medium-high heat until the butter melts. Add the shallot and sauté for 4 to 5 minutes, until softened but not colored.
3Add the rice and stir well, evenly coating all the grains. Add the wine and cook for 2 to 3 minutes to let it reduce. Add the cheese rind and season with pepper to taste.
4Reduce the heat to medium-low and slowly start adding the stock, a 4-to 6-ounce ladleful at a time. Stir constantly and give the rice time to absorb the liquid each time before adding another ladleful, until the rice is al dente, about 15 to 25 minutes.
5Remove the rice from the heat and season with sea salt to taste. Stir in the remaining 1 tablespoon of butter and the grated Parmesan. Set aside to cool for 5 to 7 minutes, until the risotto is room temperature.
6Add the melon and speck, stir well, and serve immediately on plates with a drizzle of olive oil and a zucchini flower (optional).