Risotto with Eggplant and Caper Pie

Description:
A risotto that celebrates the intense flavors of Mediterranean cuisine. The softness of the aubergines combines with the savouriness of the capers, creating a creamy and irresistible dish, ideal for a gourmet lunch or dinner.

Details

• Serves: 4 people
• Difficulty: Medium
• Total time: 40 minutes
• Preparation: 10 minutes
• Cooking time: 30 minutes
• Allergens: Sulphites (eggplant and caper pie), dairy products (if butter or cheese is used for creaming)

Ingredients:

• 320 g Carnaroli rice
• 170 g of aubergine and caper pie (1 jar)
• 1 shallot
• 1 litre of hot vegetable broth
• 2 tablespoons extra virgin olive oil
• 50 ml dry white wine
• 30 g grated parmesan (optional)
• 20 g of butter (optional, for creaming)
• Chopped fresh parsley to taste

Step by Step Preparation:

1. Prepare the base:
• Finely chop the shallot and fry it in a saucepan with the extra virgin olive oil.
2. Toast the rice:
• Add the rice and toast it over medium heat for 2-3 minutes, stirring constantly.
• Blend with white wine and let the alcohol evaporate.
3. Cooking the risotto:
• Add a ladle of hot broth and stir. When the broth is absorbed, add another ladle. Repeat until the rice is cooked, stirring frequently.
4. Combine the aubergine and caper pie:
• Halfway through cooking, add the aubergine and caper mixture to the risotto, stirring to combine the flavours.
5. Stir and serve:
• Once cooked, turn off the heat and stir in butter and parmesan (if desired).
• Garnish with fresh parsley and serve immediately.

Alternative Suggestion:

For a citrus twist, add a little grated lemon zest before serving.

Thanks for reading!
I hope this recipe inspires you to bring all the flavor of Mediterranean cuisine to the table. Enjoy your meal! 😊