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:
- Prepare the base:
- Finely chop the shallot and fry it in a saucepan with the extra virgin olive oil.
- 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.
- 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.
- Combine the aubergine and caper pie:
- Halfway through cooking, add the aubergine and caper mixture to the risotto, stirring to combine the flavours.
- 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! 😊
