Risotto with eggplant
Instructions
Wash, dry and cut into cubes the eggplants.
Spolverizzarle of salt and leave 30 minutes to lose water.
FRY in a pan with 3 tablespoons of olive oil, chopped garlic, chopped anchovies.
When cooked, add a handful of parsley and season with salt.
Boil the rice, leave it to drain and pour into a soup tureen.
Season with butter in small pieces, the Eggplant sauce and a sprinkling of Parmesan.
Ingredients and dosing for 4 persons
- 320 g of rice
- 3 eggplant
- 4 anchovy desalted fillets
- 1 clove of garlic
- 50 g of butter
- 3 tablespoons of olive oil
- 1 handful of chopped parsley
- Sprinkling 1 of grated parmesan cheese
- Salt