RISOTTO with VEGETABLES 02

02193 RISOTTO with AUBERGINES INGREDIENTS 4 PERSONS 240 g rice 70 g butter 20 g of grated Parmesan, 1 l of chicken broth, 1/4 of dry white wine, 2 small onions, olive oil, Aubergine, 2 100 g of mozzarella for pizza, salt and pepper.

Clean the aubergines PROCEDURE cut regular slices, then cut them into cubes.

Chop an onion and sauté in a pan with two tablespoons of oil.

Pour eggplants in skillet, fry them, add salt and pepper, and bring to cooking by adding if necessary a few spoonful of broth.

In a pan Sauté 30 g of butter, add the sliced onion and let it stand for two minutes.

Add the rice and toast for a minute, stirring with a wooden spoon.

Wet with white wine and let it dry, stirring.

Add some boiling broth and everytime I add additional washers is absorbed again.

Stir from time to time.

After about 15 minutes, add salt and pepper, add 20 g of butter in flakes and cook for a few minutes, depending on desired doneness.

Remove the rice from the heat and when it is still slightly at add the remaining butter and the grated Parmesan.

Stir well and serve the rice on individual dishes on which lay a few spoonful of Eggplant and mozzerella cubed.