EGGPLANT RISOTTO

Serves:  


INGREDIENTS :

calc2 eggplants
calc2 tbsp (25 g) of butter
calc3 tbsp of GALLO Pure Olive Oil
calc1 small onion
calc1 clove of garlic
calc2 UNICO Fillets of Anchovies, drained and chopped
calc1 cup (350 g) of PRIMO Italian Style Rice Originario
calc ¼ cup (50 ml) of dry white wine
(1 L) of stock
calc1 tbsp of chopped parsley
calc ¼ tsp of oregano
calc ¼ cup (25 g) of Parmesan cheese, grated
salt and freshly ground pepper
calc info

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PREPARATION:

Wash, dry and cube the eggplants, sprinkle with salt and allow to stand for 20 minutes on a tray. Melt the butter with the oil in a large pan, add the chopped onions, crushed garlic, drained, chopped anchovy fillets and cook on low heat. Drain the eggplants on absorbent paper towels; add to the pan and leave to soften.

Sprinkle in the rice; allow blending with the other ingredients, and then pouring over the wine. Allow wine to evaporate and cook the risotto by adding the boiling stock gradually. When the rice is al dente, mix the chopped parsley, oregano, and Parmesan cheese. Serve piping hot, sprinkled with pepper.

PREPRATION TIME: 40 minutes


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