L
Risotto à la Riste d'Aubergine
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Preparation time : 20min
Difficulty :
Cooking time : 30min
Ingredients
- 250 g of special risotto rice
- 350g of Jean Martin eggplant riste
- 1 clove of garlic
- White wine
- Stock cube
- Parmesan cheese
- Mascarpone
Recipe
In a saucepan, boil 1 liter of water and add 2 vegetable stock cubes. Reduce the heat and leave the broth covered.
In a large saucepan, brown 250g of rizotto rice (80g per person) in a little olive oil and a crushed garlic clove. When the rice is pearly, deglaze with 20cl of white wine.
Moisten the rice with the broth, as it is absorbed (approximately 50cl) until completely cooked, i.e. for approximately 20 min.
At the end of cooking, add 350g of eggplant riste, 2 large tablespoons of mascarpone and 2 tablespoons of grated parmesan, mix well before serving.
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