The Risotto alla Parmigiana combines two classics of Italian cuisine: risotto and eggplant parmesan, a dish with a Mediterranean flavor, creamy, stringy, and tasty. It’s to be enjoyed during the summer season when eggplants are at their best. It was Sergio Barzetti who made the Risotto alla Parmigiana for Antonella Clerici on “è sempre mezzogiorno,” and just watching it made me eager to try a nice portion. So here it is with a few simplified steps. Try it because you’ll fall in love with this dish!
Not to be missed
- Difficulty: Medium
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven, Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11.3 oz Carnaroli rice
- 2 eggplants
- 7.1 oz cherry tomatoes
- 4.2 oz mozzarella
- 2.8 oz grated parmesan
- 1 glass white wine
- 1 shallot
- 2 cups vegetable broth
- 1 tbsp sugar
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste fresh basil
Tools
- 1 Baking dish oven-safe
- 2 Cutting boards
- 2 Knives kitchen
- 1 Silicone Baking Mat reusable parchment paper
- 1 High-sided Casserole
- 1 Bowl
Steps
Bake the eggplants in the oven. Once ready, remove the skin. Cut them into cubes and season them with oil and fresh basil torn by hand. Cook the cherry tomatoes: wash and dry them. Remove the stem, cut them in half, and place them on a baking sheet lined with parchment paper: in a single layer and cut side up. Season with oil, salt, and sprinkle with sugar. Bake in a preheated oven at 392°F for 20/25 minutes.
In a high-sided casserole, heat the oil and let the chopped shallot fry, add the rice and let it toast for a few minutes. Pour in the white wine and let it evaporate, then cook the rice by gradually adding the hot broth. Towards the end of cooking, add the cubed eggplants and some of the confit cherry tomatoes. Turn off the heat, stir in the parmesan and serve by adding a few cherry tomatoes directly to the plate, the mozzarella cubes and some hand-torn basil.
Notes
If you like, you can also use buffalo mozzarella.
