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- Eggplant Risotto
- (Risotto alle Melanzane)
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- Ingredients:
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- For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Risotto:
2 eggplants, sliced
- 12 oz (350 grams) risotto rice
1 ripe tomato, peeled, seeded and diced
- 7 oz (200 grams) mozzarella cheese, diced
- 2 tablespoons extra virgin olive oil
1 garlic clove
Pinch of dried oregano
Salt and pepper
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- Directions:
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- Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 litres (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Risotto:
Place the eggplant slices in a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes.
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- Rinse well, pat dry with kitchen paper and chop.
Bring the stock to a boil.
Meanwhile, heat the olive oil in another saucepan.
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- Add the garlic and cook for a few minutes until browned, then remove and discard.
Add the eggplants, stir in the tomato and oregano, increase the heat to high and cook for another few minutes.
Stir in the rice.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.
This will take about 20 minutes.
About 5 minutes before the end of the cooking time, season with salt and pepper to taste and stir in the mozzarella cheese.
When the rice is tender, transfer to a warm serving dish. Serves 4.
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- That's it!
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