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Risotto With Eggplant And Tomatoes

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* Exported from MasterCook *

 

Risotto With Eggplant And Tomatoes

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 90

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 small eggplant -- (about 1 pound),

peeled and cut into 1-inch cubes

4 tablespoons extra-virgin olive oil

4 garlic cloves -- finely chopped

1/2 teaspoon hot red pepper flakes

2 cups whole canned tomatoes

drained and coarsely chopped

1 small hand basil leaves -- finely chopped

Salt -- to taste

Freshly ground black pepper -- to taste

7 cups vegetable broth

1 small onion -- finely chopped

2 cups arborio rice

1/2 cup red or white wine

3/4 cup diced fresh mozzarella cheese

1/2 cup freshly grated Parmesan cheese

 

4 to 6 servings

 

The seductive flavor and texture of eggplant combined with its traditional

accompaniments of tomato and mozzarella cheese make for a splendid

risotto. I have experimented with replacing some of the fresh mozzarella

with smoked mozzarella, with pleasing results.

 

1. Preheat the oven to 400 F.

 

2. Toss the eggplant cubes together with 1 teaspoon olive oil. Spread

them out in a single layer on a baking sheet and bake in the oven for about

25 minutes, until they are browned and tender. Remove and reserve.

 

3. In a saute pan or skillet, heat 1 1/2 tablespoons of olive oil over

medium heat. Add the garlic and red pepper flakes and saute for 30

seconds. Add the chopped tomatoes and basil. Cook over high heat until

the sauce just thickens. Remove from heat, stir in the eggplant, and

season to taste with salt and pepper.

 

4. In a saucepan, bring the vegetable broth to a simmer. Keep the liquid

at a bare simmer while you proceed with the risotto.

 

5. In a heavy 4-quart casserole, heat the remaining olive oil over medium

heat. Add the onion and cook, stirring, for 2 minutes, until the onion has

softened. Add the rice and cook, stirring with a wooden spoon, for about 2

minutes, until the rice is well coated. When the grains become slightly

translucent, add the wine and cook, stirring, until the liquid is

completely absorbed.

 

6. Add 1 cup of hot broth or water, and stir frequently, until the liquid

is almost absorbed, then continue adding a little over cup of liquid at a

time, stirring until each is almost completely absorbed. Adjust the heat

so that the risotto is always at a gentle simmer. After about 18 minutes,

add the reserved eggplant and tomato, a final 1/2 cup of broth, and

continue stirring for another 2 to 3 minutes, until the rice is pleasantly

al dente and creamy at the same time.

 

7. Add the mozzarella and Parmesan cheese and stir to combine with the

rice. Serve risotto as soon as possible, and serve additional Parmesan

cheese at the table.

 

 

 

 

 

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