Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Risotto alle Melanzane RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

"If you like eggplant (aubergine), you will love this. A bit different and tasty."

Ingredients

2 cups eggplant, peeled and cubed
1 tablespoon salt
1 tablespoon olive oil
1 tablespoon unsalted butter
2 small tomatoes, peeled, seeded, and chopped, or 1/2 cup canned Italian plum tomatoes well drained and coarsely chopped
1/2 cup diced mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
5 cups chicken broth
1/2 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon oil
1/3 cup finely minced onion
1 1/2 cups Arborio rice

Method
  • Put the eggplant cubes in a colander.
  • Sprinkle with 1 tablespoon salt and allow to stand for 30 minutes.
  • Pat dry with paper towel.
  • Heat the olive oil and butter in a skillet over moderate heat and when the butter begins to foam, add the eggplant and tomatoes and cook for 5 - 10 minutes, until the eggplant is tender.
  • Turn off heat and set aside.
  • Bring the broth to a steady simmer in a saucepan on top of the stove. Keep it simmering.
  • Heat the butter and oil in a heavy 4 quart casserole over moderate heat.
  • Add the onion and sauté for 1 - 2 minutes, until it begins to soften, being careful not to brown it.
  • Add the rice to the above and, using a wooden spoon, stir for 1 minute, making sure all the grains are well coated.
  • Add the wine and stir until it is completely absorbed.
  • Begin to add the simmering broth, 1/2 cup at a time, stirring frequently.
  • Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end.
  • Stir frequently to prevent sticking. 
  • After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth and the eggplant and tomatoes, mozzarella, Parmesan and parsley, and stir vigorously until the cheeses are melted and combined with the rice.  
  • Serve immediately.

Shirley Cline

EMAIL US