Good with baked, fried aubergines, with raw tomatoes and sauce. The basic recipe of Parmesan risotto and the most delicious variations to fall in love with it
If you love risotto and you can't resist a luscious eggplant parmigiana pan, you should probably consider this recipe. Which takes the best of these two Italian preparations and brings to the plate a rich and fragrant dish with an intense and balanced taste at the same time.
The perfect idea to create a summer version of risotto that enhances the flavor of the aubergine without sacrificing the freshness of the tomato. We prepared it with seared tomatoes and baked aubergines, but there are so many ways to enjoy a good Parmesan risotto!
With fried aubergines
If you want to make this dish even more succulent, fry the aubergines in plenty of hot oil, remove them from the heat when they are golden brown and dry them on absorbent paper. You will add them at the end of the preparation to prevent them from losing their crunchiness in contact with the risotto.
If you love rice salad, you will also like it in a Parmesan version. Prepare the rice by boiling it as usual and enrich it with aubergines cooked in the oven or fried, tomato fillets and mozzarella. Serve with a drizzle of extra virgin olive oil and fresh basil leaves well washed and dried.
In the recipe above we used the blanched and deprived coppery tomatoes of their watery part. If you want to give a different twist to your recipe and enrich it with a more intense flavor, you can use a tomato sauce prepared previously that you will add to the risotto a few minutes before removing it from the heat. For a stringy effect, add the mozzarella cheese to cubes!
In the gallery above, 10 more unusual recipes with aubergines!
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