Risotto Infornato con le Melanzane

Name: Risotto Infornato con le Melanzane (Baked Risotto with Eggplants)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: ⅔ cup dry white wine; Black pepper in a grinder; ⅓ cup freshly grated pecorino romano; ⅔ cup freshly grated parmigiano-reggiano (Parmesan); 1½ cups Homemade Meat Broth, or ¾ cup canned beef broth diluted with ¾ cup water; 1½ cups Homemade Meat Broth, or ¾ cup canned beef broth diluted with ¾ cup water; 1½ cups Homemade Meat Broth, or ¾ cup canned beef broth diluted with ¾ cup water; 1⅓ cups Italian Arborio rice; 4 tablespoons butter, plus additional butter for dotting the completed dish; 1½ cups canned Italian peeled plum tomatoes, cut up, with their juice; 2 tablespoons chopped parsley; 2 tablespoons chopped fresh basil; 2 to 2½ pounds eggplants, preferably the small, skinny ones; Salt; Vegetable oil for frying; 3 to 4 tablespoons onion chopped fine; ½ pound mozzarella, diced into ¼-inch cubes; ⅔ cup freshly grated parmigiano-reggiano (Parmesan); ½ pound mozzarella, diced into ¼-inch cubes

Baked Risotto with Eggplants

Preparation info

For
6
Persons

Difficulty
Medium

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Some food scholars believe that, on its way to Italy from Asia, rice first stopped in Sicily. Risotto has since become more firmly established in the north, but Sicilian cooks have their own versions, such as this one.

The first stage of the dish consists of making a risotto with tomatoes and white wine. When done it is allowed to cool, then it is layered with fried eggplant, Parmesan, romano, and mozzarella and baked in the oven. It is a dense, richly savory di

Ingredients

Europe
Italy
Dinner
Lunch
Main course
Mediterranean
Gluten-free

Ingredients

Method