Experience the flavors of Italy with this delightful Risotto alla Parmigiana di Melanzane, a perfect blend of tradition and elegance.

Risotto alla parmigiana di melanzane

Risotto alla parmigiana di melanzane is a first course inspired by a great classic of Italian cuisine, eggplant parmesan, transforming it into an elegant and creamy version. With all the main characters from the original recipe, the rice absorbs the aromas of the tomato sauce, the sweetness of the roasted eggplants enhances the flavor, while the DOP Parmigiano, in the form of a crispy wafer, adds that savory and intense touch that makes all the difference.

This dish proves that even traditional recipes can reinvent themselves surprisingly while retaining their essence. A perfect choice to impress your guests! What do you say to trying it out?

Discover other delicious reimagined risotto recipes:

• Risotto alla cacciatora
• Risotto al lampredotto
• Risotto alla marinara
• Risotto aglio olio e peperoncino

Ingredients

• 320 g Arborio rice
• 2 medium eggplants
• 400 g tomato sauce
• 1 onion
• 1 liter vegetable broth
• 100 g grated Parmigiano Reggiano
• 50 g butter
• Extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 200°C (390°F). Slice the eggplants and roast them in the oven until golden brown.
2. In a saucepan, heat some olive oil and sauté chopped onion until translucent.
3. Add the Arborio rice, stirring for a couple of minutes to toast it slightly.
4. Pour in the tomato sauce and cook, gradually adding vegetable broth until the rice is ‘al dente’.
5. Incorporate the roasted eggplants into the risotto, then add butter and grated Parmigiano, stirring vigorously to create a creamy texture.
6. Serve immediately, garnished with crispy Parmigiano wafers.

Total Time: 45 min
Cuisine: Italian