Risotto with lamb and eggplant

02566 LAMB and eggplant RISOTTO INGREDIENTS for 4 PEOPLE 2 diced Aubergine, 8 tablespoons corn oil, 300 g of lamb, a l of meat broth, chopped onion, a clove of garlic, 2 tablespoons olive oil, 40 g butter, 250 g of rice carnaroli, type 12, 5 cl red wine, a teaspoon of fresh rosemary, 2 tablespoons grated Parmesan cheese, salt and pepper pour the corn oil in a pan and Brown the diced eggplant.

Place on paper towels to remove excess oil.

Cut the lamb into thin slices.

Pour the broth in a saucepan and bring it to a boil.

In a saucepan heat the olive oil and 20 g of butter and let dry for 5 minutes the chopped onions and garlic peeled.

Add the Lamb, let it Brown, add salt and pepper and continue cooking for 5 minutes stirring constantly.

Add the rice, stir, and when it becomes transparent, wet with wine and let evaporate high heat for 3 m.

Continue cooking, pouring the broth as it evaporates, stir continuously and finish the cooking: the risotto should be creamy.

Out of the fire incorporated the eggplant, Rosemary, parmesan and butter.

Pepper and serve immediately.