Risotto with Eggplant and Parmesan Cream
68 RON
A beautiful marriage of Italian and French cuisines, our Risotto with Eggplant showcases the creamy perfection of properly made risotto enhanced with roasted Mediterranean eggplant and a rich Parmesan cream. Each grain of Carnaroli rice is cooked to al dente perfection in a flavorful vegetable broth, then finished with generous amounts of aged Parmesan and French butter. The roasted eggplant adds a smoky, silky element that elevates this dish beyond ordinary risotto. Garnished with fresh basil and a drizzle of quality olive oil.
Ingredients
Carnaroli rice, roasted eggplant, aged Parmesan cheese, vegetable broth, shallots, white wine, French butter, fresh basil, extra virgin olive oil.
Preparation
The eggplant is roasted until silky and smoky. The risotto is prepared using the classic technique, constantly stirred and gradually adding hot broth. Finished with Parmesan cream and mounted with butter for ultimate creaminess.
