A Sicilian classic, reimagined in the creamiest way 🍆✨ Velvety eggplant folded into risotto, sweet roasted tomatoes, tangy goat cheese, and crispy eggplant skin for the perfect contrast. @Sebastian Fitarau Would you try this risotto twist on Pasta alla Norma? 😍👇 Ingredients 1 cup Carnaroli rice (180 g) 1 medium eggplant ⅔ cup cherry tomatoes (100 g) 1 garlic clove Fresh basil, to taste 1½ tablespoons butter (20 g) ⅓ cup grated Parmesan cheese (30 g) 3 tablespoons goat cheese (50 g) 1 tablespoon + 2 teaspoons milk (or goat milk, preferably) (25 g) Salt, to taste Black pepper, to taste Extra-virgin olive oil, to taste Vegetable broth, as needed for cooking the risotto Instructions Season the cherry tomatoes with olive oil, salt, pepper, basil, and the garlic clove. Place them on a baking sheet along with the eggplant and roast in a convection oven at 350°F (180°C) for 20 minutes. Remove the tomatoes, discard the garlic, and blend the tomatoes until smooth and creamy. Continue cooking...