Eggplant Parmesan Risotto - It's Always Midday 09/17/2021
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https://www.raiplay.it/programmi/esem... - Sergio Barzetti offers one of his risottos, based on seasonal vegetables. Let's see how to prepare the risotto with eggplant parmigiana. Ingredients: 320 g Carnaroli rice, 2 oval black eggplants, 200 g datterini tomatoes, sugar, basil, 1 shallot, 200 ml white wine, vegetable broth, 120 g buffalo mozzarella, 80 g grated parmesan, bay leaves, extra virgin olive oil, salt Method: Sergio prepares a vegetable broth based on onion, carrot, celery, bay leaves, tomato and parmesan rinds. Take the whole eggplants, massage them with oil and place them on a baking sheet. Bake them at 185° for 25 minutes. Once cooked, cut them in half and remove the pulp with a spoon (it will come off the skin easily). We cut the pulp of an aubergine into cubes and season it with oil and chopped fresh basil. Instead, we blend the other aubergine (without the peel) with an immersion blender, so as to obtain a cream. We cut the cherry tomatoes in half, place them on a baking sheet and season them with salt and sugar. We put them in a hot oven at 165° for 35 minutes. We cut the mozzarella in half: we cut one half into cubes and add it to the diced aubergines. Instead, we blend the other half with an immersion blender, together with some basil leaves. In a pan, we fry the chopped shallot with a drizzle of oil. We toast the rice and, subsequently, we blend it with the white wine. Wet with the vegetable broth and cook. At the end of cooking, we add the aubergine cream, the grated parmesan, some of the oven-dried cherry tomatoes and stir for a few moments. Serve with the remaining cherry tomatoes on top, the creamed mozzarella (blended) and the diced aubergine and mozzarella.
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