Risotto alla Norma

Name: Risotto alla Norma
Yield: Serves 4 servings
Ingredients: 1 1/3 cups rice (about 280 grams); 1 jar cherry tomato sauce; 1 small wheel salted ricotta cheese; 1/2 eggplant; 1 peeled tomato, diced; Fresh basil; Salt and pepper, to taste; 4 1/4 cups broth (about 1 liter); Onion, to taste; Olive oil, to taste; Butter and grated Parmesan cheese, for finishing; 1/4 cup dry white wine

Roberta Pozzi @cook_9452757

Carate

Unfortunately, the photo isn't mine—the risotto was so delicious that I didn't have time to take one. Trust me on this!

Roberta Pozzi @cook_9452757

Carate

Unfortunately, the photo isn't mine—the risotto was so delicious that I didn't have time to take one. Trust me on this!

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Ingredients

Serves 4 servings

1 1/3 cupsrice (about 280 grams)
1 jarcherry tomato sauce
1small wheel salted ricotta cheese
1/2eggplant
1peeled tomato, diced
Fresh basil
Salt and pepper, to taste
4 1/4 cupsbroth (about 1 liter)
Onion, to taste
Olive oil, to taste
Butter and grated Parmesan cheese, for finishing
1/4 cupdry white wine

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Steps

1

Slice the eggplant into very thin rounds and cook them in a dry skillet or on a grill pan. If you like, sprinkle with salt.
2

Peel the tomatoes and dice them into small cubes.
3

Toast the rice with some basil (this time I tried not adding oil, which isn't necessary, and added the onion after deglazing the rice).
4

Deglaze with white wine.
5

Add the broth and continue cooking, adding the diced tomatoes as well.
6

When the rice is cooked, add the cherry tomato sauce. Turn off the heat (if it seems too dry, add a bit more broth), then stir in grated Parmesan and butter. Mix quickly with one hand while tossing the rice with the other.
7

Plate the risotto and garnish with shavings of salted ricotta, arrange the eggplant slices like rose petals, and top with a basil leaf.