Eggplant Risotto

Eggplant Risotto

Alessandro Clemente

Risotto is a truly fantastic Italian dish. Risotto tastes like a one-of-a-kind dish because it actually is! Risotto is made from a starchy rice variety, which is not commonly used in American dishes. This type of rice, when cooked, creates a somewhat gummy taste and texture. This gumminess creates a delectable starchy texture that Italians know well and love! Risotto is traditionally eaten as a winter food, since it is served warm and fills one up nicely. This version of the dish, however, is a great summertime option. Our version of Risotto today is called Eggplant Risotto. Eggplant is a great addition to any dish to give it the flavor of summer!

What You’ll Need

  • 1 ½ cups Arborio rice
  • 3 cups eggplant fresh
  • 1 bowl of vegetable broth
  • ½ cup shallots
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons of salted butter
  • 1 cup white wine at room temperature
  • 4 sprigs of fresh thyme
  • Salt and black pepper to taste

What You’ll Do

  1. Prepare your vegetable broth. You will use this broth to cook your risotto in place of regular salted water
  2. Peel and chop your shallots and set them aside
  3. Wash your eggplant and remove the ends. Chop it into cubes of about an inch or smaller
  4. Pour your olive oil into a large pan and add your shallots
  5. Cook your shallots on low heat for about 5 minutes
  6. Add one cup of boiling vegetable broth to your shallots
  7. Cook on medium heat for another 10 minutes
  8. Add all of your eggplant cubes to the pan
  9. Cook for another five minutes on medium heat before adding your rice
  10. Mix together with the eggplant, allowing it to all toast together
  11. Mix in your white wine slowly, allowing it to evaporate before adding more
  12. Once the wine evaporates, add another cup of vegetable broth and continue to mix together
  13. Your rice should be absorbing the liquid in the pan almost entirely before you add more. Continue this process until your rice is at the desired level of softness
  14. Add a pinch of salt and black pepper to taste. Once mixed add your butter and mix throughout until melted
  15. Pinch the thyme off of the branch and add all leaves to the risotto

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