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The Normal risotto it’s a first course super tasty, one variant of Pasta to the Sicilian norm. In this case rice is used instead of pasta ! This is cooked in the tomato sauce to the standard made with basil fresh, eggplant fried and flakes of ricotta salata. The result is a risotto with aubergines creamy and enveloping, rich in flavor and contrasts on the palate! a goodness gourmet simply indescribable!
There quick and easy preparation was born from my passion for revisiting traditional first courses Italian! In the past I had already proposed the Carbonara Risotto which you loved so much! Not to mention the delicious stringy Sorrento pasta! So, thanks to the start of the aubergine season, I thought I’d make a normal rice that will be remembered believe me! You will need someexcellent carnaroli rice a full-bodied tomato puree, cut the thin aubergines so that they remain crunchy. Time just over 20 minutes and it will be ready to serve! Risotto alla norma is ideal as a first course for all occasions, from one daily lunch to one most special dinnerdespite it being really quick to make.
Normal risotto recipe
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 15 minutes | 25 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 456 Kcal |
Ingredients
| Quantity for 4 people |
|---|
|
How to make risotto the norm
First of all, cut the aubergines lengthwise into 4 parts and slice each piece into thin slices of a few millimetres, so as to obtain segments:
Then fry the aubergines in a large pan containing plenty of boiling oil for about 1 – 2 minutes.
Finally drain on absorbent paper for a few seconds:
Then remove the paper and leave the aubergines aside.
In the meantime, brown two cloves of garlic in a large pan in which you will cook the risotto for 1 minute, then remove them, remove the pan from the heat to cool slightly and add the rice.
Turn and let toast for 2 minutes on high heat.
Finally, add 3 tablespoons of boiling water, then add the tomato puree that you have diluted with 1 cup of water, stir, add a handful of fresh basil and leave to cook gently.
Within about 12 minutes (depends on the rice), 3 minutes from the end of cooking, add half the aubergines, stir well. Always evaluate the creaminess because it must not be too compact.
If it is not very creamy and too compact, add a few tablespoons of boiling water.
When the risotto alla norm is al dente and creamy, turn off the heat, add half the finely grated salted ricotta together with 1 tablespoon of oil and stir in with the heat off.
Only finally add salt.
Finally, serve on a nice hot plate, with the rest of the aubergines and thickly grated salted ricotta.
Here’s yours ready Normal risotto
Tips and Variations
If you can’t find ricotta salata, you can easily use Parmigiano Reggiano, knowing that you are deviating from the original version.
If you want, you can omit the garlic and replace it with the onion as risottos are usually made.
For an extra gourmet touch I recommend you also stir in a knob of butter.
storage
It keeps very well even the next day. If necessary, you can heat it in a pan with a few tablespoons of water.
Or you can make some delicious rice arancini, they will be super special!
Discover also my entire collection of First courses!
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