Season of aubergines is almost over, to the supermarkets you can buy eggplants at a reasonable price.
I wanted to eat a good risotto, so I decided to pair it with the aubergine and cheese.
Definitely a successful choice.
Exta virgin olive oil
,grated parmesan cheese
glass white wine,
Soft cheese (like provola cheese)
Begin to cut the onion and the eggplant as you see in the picture
Add the oil to the pan and just is heated begins to brown the onion, and then also add aubergine.
Now that the onion and eggplant is browned,
you can add the rice and brown soon as you finish the rice,
wets everything with a half glass of white wine.
As the alcohol evaporated away, you can add fresh tomatoes cut into small pieces
As you can see from the photo, I have now added the vegetable broth,
cook for about 20 minutes,
occasionally mixes everything
When cooked reached, turn off the heat
add the soft cheese with Parmesan, ground, and finally a bit of butter,
put a cover the pan,
and let rest for about 5 minutes.
At the end of the procedure mix everything and serve it hot.
PICTS MADE BY FotoMaskaGrafia
PICTS made by FotoMaskaGrafia