Carnaroli rice with eggplant, tomato, oregano and scamorza cheese
Time: 30 min.
Category: First Course
Yields: 4 serving
360 g Carnaroli Tenuta Castello Rice ; large pinch of saffron threads;180 g Valsassina Taleggio 40 g butter; 20 ml milk; 1 teaspoon extra-virgin olive oil; black pepper to taste.
Cut taleggio into cubes. Soak the saffron threads in a glass of tepid water. Scald the milk in a double boiler and whisk in the butter and taleggio. Whisk continuously 7-8 minutes until the mixture is slightly thicker. Meanwhile, sauté the rice with a little extra virgin olive oil and add a rich vegetable broth, a ladle at a time. When the risotto reaches the halfway point add the glass of water containing the saffron. When the rice is tender, add the fonduta. Remove the risotto from the heat and mix well. Allow to rest a minute before serving. Garnish with a generous sprinkling of black pepper.