Eggplant Parmesan Risotto 🍆 Recipe by Alessandro Gastini
Eggplant Parmesan Risotto 🍆 Cooking Instructions 1 Peel the eggplant and set the peel aside. Cut the eggplant into small cubes and cook them in a skillet with extra virgin olive oil and some cherry tomatoes until soft. Once cooked, blend everything with a mixer to make a creamy purée and set aside. 2 Finely chop the shallot and sauté it in extra virgin olive oil. Once golden, add the rice and toast for 2 minutes. Deglaze with white wine, then add boiling vegetable broth as needed. 3 Halfway through cooking, add the eggplant and tomato purée. Continue cooking until the rice is done. 4 Meanwhile, fry the reserved eggplant peel in extra virgin olive oil. Set aside for garnish. 5 When the risotto is cooked, turn off the heat and stir in the buffalo mozzarella and Parmesan cheese. Let it rest for one minute. Plate as desired, garnishing with cherry tomatoes and the fried eggplant peel. 1 Peel the eggplant and set the peel aside. Cut the eggplant into small cubes and cook them in a skillet with extra virgin olive oil and some cherry tomatoes until soft. Once cooked, blend everything with a mixer to make a creamy purée and set aside. 1 Peel the eggplant and set the peel aside. Cut the eggplant into small cubes and cook them in a skillet with extra virgin olive oil and some cherry tomatoes until soft. Once cooked, blend everything with a mixer to make a creamy purée and set aside. 2 Finely chop the shallot and sauté it in extra virgin olive oil. Once golden, add the rice and toast for 2 minutes. Deglaze with white wine, then add boiling vegetable broth as needed. 2 Finely chop the shallot and sauté it in extra virgin olive oil. Once golden, add the rice and toast for 2 minutes. Deglaze with white wine, then add boiling vegetable broth as needed. 3 Halfway through cooking, add the eggplant and tomato purée. Continue cooking until the rice is done. 3 Halfway through cooking, add the eggplant and tomato purée. Continue cooking until the rice is done. 4 Meanwhile, fry the reserved eggplant peel in extra virgin olive oil. Set aside for garnish. 4 Meanwhile, fry the reserved eggplant peel in extra virgin olive oil. Set aside for garnish. 5 When the risotto is cooked, turn off the heat and stir in the buffalo mozzarella and Parmesan cheese. Let it rest for one minute. Plate as desired, garnishing with cherry tomatoes and the fried eggplant peel. 5 When the risotto is cooked, turn off the heat and stir in the buffalo mozzarella and Parmesan cheese. Let it rest for one minute. Plate as desired, garnishing with cherry tomatoes and the fried eggplant peel. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Chicken Penne alla Vodka Spinach Artichoke Chicken Air Fryer Ribs Greek Yogurt Blue Cheese Dressing Bbq chicken bacon and cheese meat loaf Chicken Penne alla Vodka Spinach Artichoke Chicken Air Fryer Ribs Greek Yogurt Blue Cheese Dressing Bbq chicken bacon and cheese meat loaf Mixed veg paratha Mutton mince staffing in potato cutlets Bread sandwich Shami kabab Carrot rice Zingy parcels Fusion risotto. Prawn, chorizo and broccoli topped with seaweed Aloo capsicum Dhoadh pati Spicy chicken bites with a honey mustard sauce Mixed veg paratha Mutton mince staffing in potato cutlets Bread sandwich Shami kabab Carrot rice Zingy parcels Fusion risotto. Prawn, chorizo and broccoli topped with seaweed Aloo capsicum Dhoadh pati Spicy chicken bites with a honey mustard sauce