Risotto con le Melanzane

1. Wash the eggplant, peel one, cut into chunks and blend with a pinch of salt.
2. Slice the remaining eggplant and cook on the grill
3. Finely chop the onion, then fry in a knob of butter, and when it is well scented, pour the rice.
4. Toast (rice) until it becomes transparent and the characteristic aroma comes out of the pot, then add the eggplant pulp and wet with a ladle of vegetable broth.
5. Stir to prevent rice from sticking up till the broth is completely absorbed.
6. Then add more broth and repeat the operation until the rice is cooked “al dente”.
7. Season with salt and stir in the risotto to add a knob of butter and a generous sprinkling of Parmiggiano Reggiano cheese
8. Stir to mix the ingredients and let stand for a few moments away from the flame.
9. Serve the hot risotto on the table, garnished with grilled eggplant slices.

by Della Tecnica e dell’Arte di fare il Risotto – Agosto 2013 – Edizioni del Baldo