I have a confession to make. Eggplant is my favorite vegetable and now that it is in season. I cannot get enough of dishes that include eggplant!
Eggplant Risotto
This is a delicious way to incorporate the summer season of eggplant!
Ingredients
- 4 cups chicken or vegetable stock
- 1 cup white wine
- 2 tablespoons butter
- 2 + tablespoons olive oil
- 1 garlic clove minced
- 1 large shallot minced
- 1 eggplant cubed
- 1 3/4 cups arborio rice or short-grained rice
- 1/2 cup freshly grated Parmigiana cheese
- 1-2 sprigs of fresh time
- Gops to taste
Instructions
- Heat the stock up in a small sauce pan.
- In a skillet over medium-high heat, add the olive oil, garlic and shallots.
- Sauté until onion is transparent and garlic is fragrant.
- Add the Eggplant into the pan and it them cook until soft.
- Add the butter and stir it, until it has melted.
- Add the rice and and mix everything together. Let the rice cook for about 2-3 minutes, the rice becomes almost translucent, and the skillet is dry.
- Add the wine into the skillet and mix well until the liquid evaporates.
- Add chicken stock little by little, about 3/4 cup at a time. Keep mixing as the liquid evaporates and adding more stock.
- Add in Fresh Thyme, and keep stirring and adding the stock, until the rice is somewhat soft and creamy, about 30-40 minutes.
- When the rice is al dente, add the Parmigiana cheese and mix well.
- Plate your risotto and garnish with fresh thyme.
For the white wine, I used a Grillo from Sicily.
