Eggplant Risotto

Cut the onion, put it in a casserole and sweat it over low heat.

Cut the eggplants, salt them and set them aside.

Remove the cloth and add 120 g of butter while continuing to stir until it binds and melts.

Serve with leftover cheese and chopped parsley on top.

When the onion starts to become transparent, add the eggplant, canned mushrooms can be added when the eggplant and onion are almost done.

Heat 1L of vegetable broth in a pot, homemade is better but you can also buy it.

Grate 150 g of Mahón cheese and set aside.

Add the rice to the casserole.

Add a pinch of salt and white pepper and turn up the heat for 2 minutes to pearl the rice.

Pour the already heated broth into the rice pot. Stir and let it boil over low heat. We continue stirring it from time to time.

Add the grated cheese, stirring gently. Reserve about 50 g of the cheese for later use.

Turn off the heat and remove the pan. Cover the rice with a cloth and let it rest for 2 minutes.