Eggplant Risotto with Tomatoes and Basil
- 1/4 cup extra-virgin olive oil
- One 1-pound eggplant, peeled and cut into 1/2-inch dice
- 3 garlic cloves, minced
- 4 1/4 cups chicken stock or low-sodium chicken broth
- 1 small onion, minced
- 1 pound tomatoes, coarsely chopped
- 1 cup Arborio rice
- 1 tablespoon unsalted butter
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 1/2 cup julienned basil
- Freshly ground pepper
- In a large skillet, heat 3 tablespoons of olive oil. Add the
eggplant and cook over moderately high heat, stirring occasionally, until
browned all over, about 10 minutes. Add the garlic, season with salt and
cook, stirring, until fragrant, about 1 minute longer. Remove from the
- In a medium saucepan, bring the chicken stock to a simmer.
- In a large saucepan, heat the remaining 1 tablespoon of olive
oil. Add the onion and cook over moderate heat until softened, about 5
minutes. Add all but 1/4 cup of the chopped tomatoes and cook, stirring,
until softened, about 3 minutes. Add the rice and cook, stirring, until
thoroughly coated, about 2 minutes.
- Add 1 cup of the hot chicken stock and cook, stirring, until the
stock is nearly absorbed, about 3 minutes. Continue adding the hot stock 1
cup at a time and stirring until it is absorbed between additions. The
risotto is done when the rice is al dente and suspended in a creamy
liquid, about 25 minutes total.
- Remove the risotto from the heat. Stir in the butter, then stir
in the Parmigiano-Reggiano cheese. Stir in the
eggplant and basil along with the remaining 1/4 cup of tomatoes. Season
with salt and pepper and transfer to bowls. Serve right away.
MAKE AHEAD The eggplant can be cooked through Step 1 and
kept at room temperature for up to 4 hours.