Risotto with fresh tuna, blue eggplant and leek
Another risotto in a series of different, favorite as a first or stand-alone dish with a salad. I prepare it on Fridays, because I fast, so this dish is fasting
Preparation steps
- cut the blue eggplant into circles and soak in salted water to remove the bitterness. after an hour, drain, then cut each piece into quarters. clean the leek and cut into rings. tuna into small cubes. garlic in circles.heat the broth and start with risotto. put oil in a pan, heat and add leeks and eggplant, fry for 10 minutes, stirring constantly. add the rice, and fry it for 2 minutes to toast, add the wine, when it evaporates, start pouring the risotto, a little broth (soup) and mix, when the rice is half cooked, add the tuna, then continue. when it's done, sprinkle plenty of parsley and raw garlic and stir and set aside for 10-15 minutes. a cube of butter can be added to it at the end, I'm not because I prepare it on Friday when I fast.
- this risotto is rich in taste and smell, and the tuna goes beautifully with leeks and eggplant, so you don't even feel like you have fish.
Serving
we eat this risotto with fish, with tuna, and when I'm not fasting I add white chicken instead of fish, and when it's cooked with meat, parmesan can be added at the end. I do not recommend it with fish, because fish and cheese do not go together. with white wine of course!
