Solito risotto on Sunday. This time I felt the need to make it spring, the sun finally reappears after this long winter and preparations for the Easter lunch become compelling. By the way, what brought to the table for Easter? I have a beautiful rabbit, really ours, that is waiting there looking frozen, to be put in casserole. Accepted willingly tasty ideas.
But back to our risotto. The broth is ready (as many suggest it, 
I just can not understand why ... you could turn it into a small soup) and then I found a recipe nothing bad about that nice encyclopedia of "Italian Cuisine" and the obvious changes (as always) here is a delicious dish for the spring / summer 2009 . for 4 1
liter and 1 / 2 of meat broth (chicken, which remains perhaps the most delicate) or vegetable if you prefer
- 1 eggplant extra virgin olive oil
- oregano
- a shallot
- 350 g of rice rome
- 1 / 2 cup dry white wine
- few leaves of tender lettuce
- 70 g of growth yoghurt
- Wash and dice the eggplant with the skin. Put in a colander, sprinkle with salt and let drain 1 hour. Put a few tablespoons of extra virgin olive oil in a pan, squeeze the cubes of eggplant and let it simmer on low heat, season with salt and sprinkle with a generous pinch of oregano. Let cool and frullatene the 3 / 4. Heat the broth and keep warm over very low heat. Place in casserole or Rice, a few tablespoons of olive oil and shallots finely sliced, allowed to dry on low heat and add the rice. Toast the rice to soak stirring because the seasoning, pour the white wine and let it evaporate. Add the hot broth to cover rice, stir and cover. Let cook over low heat, adding as dry, hot broth. Prepare the lettuce and cut into strips.
- 5 minutes before turning off, add the eggplant puree and growth. Season with salt. Spegnente and add the lettuce, stir, and if needed, add more broth to a goccino. Capped a minute. Serve the risotto on plate and serve with the diced eggplant held separately. http://gloricetta.blogspot.com/rss.xml
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