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Risotto alle Melanzane

Italian starter starring eggplant.

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  • 4 persons
  • 45 min.
  • vegetarian
  • Appetizer
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Recipes from Oil & Vinegar

Nice to know

Risotto is an authentic Italian rice dish from the north of Italy. 'Arborio' is a type of rice that is very suitable for the preparation of risotto. This round sort of grain can absorb up to four times its own weight without breaking or changing its shape. This logically takes a little more time and therefore patience and attention when preparing the meal. The rice will be cooked with bouillon while adding other ingredients. Great with eggplant as applied here.

Italian spoiling!

  • Groceries

    • 1 eggplant • 3/4 cup Marc de Champagne Vinegar • 3/4 cup Ollive Oil Nocellara • 1 tbsp butter • 1 pack Risotto Pomodoro (risotto with tomato) • 4 cups vegetable stock • 1/3 cup soft goat cheese • 4 tbsp flaked almonds • 20 Olive Miste Condite alla Toscana (mixed olives), sliced

  • Getting started

    Cut the eggplant into thick, angled slicesand place them in a large shallow dish. Mix 8 tablespoons Marc de Champagjne Vnegar and 8 tbsp Olive Oil Nocellara for a marinade, pour it over the eggplant slices and let marinate for about 10 min.

    Step 2

    Melt the butter in a pan. Add the Risotto Melanzana and cook until the grains have a glassy look. Deglaze with 4 tbsp vinegar. Then add 1 cup vegetable stock, bring to a simmer and add the next cup broth just as the previous one is absorbed by the rice. Repeat it until the risotto is cooked. Finally add about 1/8 cup goat cheese and stir well.

    Step 3

    Toast the almonds in a dry pan and let cool. Heat the remaining olive oil in a pan and saute the eggplant slices until tender. Arrange on the plates and spoon the risotto on the eggplant. Garnish with the remaining goat cheese, the almonds and Olive Miste Condite alla Toscana .

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