Ingredients
- 1 L vegetable broth
- 1 Kg aubergines
- 450 g copper tomatoes
- 320 g Carnaroli rice
- 150 g mozzarella
- 50 g grated parmesan
- an onion
- basil
- extra virgin olive oil
- salt
- pepper
For the recipe for Parmigiana in risotto, grease the peel of the aubergines with oil and bake them whole at 180 ° C for 1 hour. Peel the onion, chop it and fry it in a large saucepan with a drizzle of oil for a couple of minutes. Add the rice, toast it for 1 ', then cook it, gradually wetting it with the boiling broth. Blanch the tomatoes for 1 ', then drain, peel and cut into cubes.
Blend the mozzarella with 10 basil leaves, a pinch of salt, 2 tablespoons of oil and a ladle of broth. Remove the aubergines from the oven and cut them in half lengthwise. Separate the part of the pulp with the seeds, salt it, oil it and keep it aside, then blend the rest of the pulp and add it to the rice.
Turn off the rice, season with salt and pepper, then add the parmesan, 2 tablespoons of oil and a chopped basil. Serve the risotto with the aubergines kept aside, the tomatoes and the mozzarella smoothie.
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