Risotto with Pan Roasted Eggplant and Mozzarella

[Guest guest]

NOTE: Risotto is easier than the recipe makes it sound. It is

mostly an issue of using real arborio rice and cooking it slowly

while stirring. If you can master the technique, all kinds of

variations are possible on this wonderful Northern Italina food. We

make risotto about once a week in our house.

 

* Exported from MasterCook *

 

Risotto with Pan Roasted Eggplant and Mozzarella

 

Recipe By :Risotto Risotti

Serving Size : 1 Preparation Time :0:00

Categories : Risotto

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound eggplant

corse salt

3 tablespoons olive oil

1 pinch red pepper flakes

1 clove garlic -- pressed

1/2 cup onion -- finely chopped

2 cups arborio rice

1/2 cup dry white wine

1/2 cup canned tomatoes with juice

6 cups chicken or vegetable broth

4 ounces whole milk mozzarella cheese -- cut into

small cubes

1/2 grated parmesan cheese

1/4 cup fresh parsley leaves

2 tablespoons fresh basil leaves

freshly ground pepper

 

Remove the stem end and cut the eggplant into 1/2 dice--about 4 cups

worth. Put the eggplant in a large colander and sprinkle it

liberally with salt and allow it to drain for 30 minutes.

 

Put 1 tablespoon of the oil in a a heavy 4 quart pot over medium-

high heat. Add the eggplant and red pepper flakes and cook stirring

constantly , until the eggplant is brown and tender when pierced with

a knife --about 5 minutes. Turn off the heat, stir in the garlic and

set aside.

 

Heat 2 tablespoons of oil in a a heavy 4 quart pot over medium-high

heat. Cook stirring constantly , until the onions soften --about 2-3

minutes. Be careful not to brown them. Stir in the rice to coat and

cook about 1 minute longer.

 

Add the wine and cook, stirring , until it is mostly absorbed by the

rice.

 

Add broth, 1/2 cup at a time, stirring well after each addition.

Wait until each broth addition is absorbed before adding the next

addition. ( It should take about 20 minutes to get all the broth to

absorb into the rice. Watch the clock and increase or decrease the

heat as neccessary to achieve this ) Reserve 1/4 cup to use at the

end.

 

When the rice is the rice is tender but firm--in about 18 minutes,

turn off the heat. Add the remaining 1/4 of broth, the eggplant,

mozzarella cheese, parmasean cheese, basil, parley, salt and pepper

and stir. Serve immediately , passing around additional cheese if

desired.

 

 

 

 

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Per serving: 2261 Calories (kcal); 67g Total Fat; (27% calories from

fat); 56g Protein; 333g Carbohydrate; 91mg Cholesterol; 743mg Sodium

Food Exchanges: 19 Grain(Starch); 3 Lean Meat; 7 Vegetable; 0 Fruit;

11 Fat; 0 Other Carbohydrates

 

NOTES : The 1st step of salting the eggplant requires 30 " of waiting

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2470 0 0 0 20143 0 0