September time to preserve. But as our cooking style teaches you, nothing that is prepared is to be wasted. If you have cooked something with aubergines, waste nothing from it… we have a tip to avoid wasting the skins.
Here is how to prepare the recipe risotto with aubergine peel.
- Fresh aubergine peels
- a knob of butter
- Parmesan cheese as needed
- extra virgin olive oil
- rice to taste
- hot broth
- Salt to taste
- Put a thin layer of oil in the pan and the finely chopped onion to fry.
- At this point you toast the rice for good.
- Add the aubergine skins and then add the nut broth and add the rice broth, and finally add the butter and Parmesan cheese to taste.