've wanted to cook risotto, and here all has converged - and the broth, and the perfect recipe Gordon Ramsay, and rice for the risotto on the shelf. A lovely summer lunch!
|Cooking time 50 minutes||Number of servings 4|
Slice the eggplant and the onion into cubes, put in a pan with olive oil. Cook for 10 minutes.
In a deep frying pan, melt the butter and add the rice. To cook rice in butter until it becomes transparent. (7 minutes)
In the original recipe after that, the rice poured white wine (150-200ml), I did a soft risotto, therefore, limited to chicken broth.
You enter the broth 1 ladle, waiting until the rice absorbs the moisture and enter the following ladle. The process is very reassuring!)))
To the eggplant add the capers and the tomatoes in their own juice.
And cleaned and thawed shrimp.
Try the rice if it is dense, but not a squeak on the teeth, enter the tomato-shrimp dressing.
Once the rice a little stew (about 5 minutes), enter the grated Parmesan.
Parmesan cheese stir until smooth, leave a little for serving.