RISOTTO ALLA PARMIGIANA WITH GRILLED VEGETABLES

Preparation Method :

• First, prepare the aubergine (eggplant) by slicing it lengthways, sprinkle with salt and leaving to stand in a colander under a weighted plate for an hour before rinsing and drying.
• Cook the vegetables. Heat the grill to medium. Brush all the vegetables with oil then grill in batches until they are just tender.
• As soon as the vegetables are cooked, although they are warm, arrange them in a wide bowl and sprinkle with the chopped garlic and parsley, and then season with salt and pepper.
• When all the vegetables are in the bowl, sprinkle them with oil and set aside,
• Now make the risotto. Melt half the butter in a large pan and fry the onion gently until it is very soft but not coloured.
• Add the rice and toast the grains for about 5 minutes, then pour in the wine and stir for 1 minute until the alcohol has evaporated.
• Add 3 ladlefuls of stock and stir until the rice has absorbed the liquid.
• Keep the heat low, continue to add the stock, 2 ladlefuls at a time, wait each time for the grains to absorb the liquid before adding more.
• When the rice is tender but still firm to the bite, take it off the heat and stir in the Parmigiano Reggiano and the remaining butter.
• Stir, taste and add salt and pepper if required. Cover and rest for about 5 minutes, then stir again and transfer onto a warmed platter.
• Arrange the warm, dressed vegetables on top of the risotto with grated Pamigiano Reggiano.
• Serve with a green salad to follow.