Roasted Eggplant and Tomato Risotto with Ricotta Salata and Basil
Wine pairing: Benanti Etna Rosso, Sicilia.
This risotto is inspired by the classic Siclian pasta dish alla Norma. Allow the eggplant skin to char and blacken on the outside to bring its deliciously smoky flavour to the risotto.
| 1 med | eggplant, pricked all over with the tip of a knife |
| ¾ c | simple tomato sauce (recipe follows) |
| ½ | red onion, finely chopped |
| 2 cloves | garlic, finely chopped |
| 2 T | extra virgin olive oil |
| ½ c | dry white wine |
| ½ c | grated Pecorino Romano |
| 2 t | kosher salt |
| 1 c | carnaroli rice |
| 5 c | vegetable or chicken broth |
| Ricotta salata | |
| handful | fresh basil |
Preheat your oven or grill to the maximum heat. Roast or grill the eggplant whole until the skin is charred and the interior is very soft. Once cooked, remove and allow to cool to room temperature. Using a spoon remove the flesh from the eggplant and break up with a spoon or fork. Set aside until ready for use.
Bring the broth to a simmer.
Heat the olive oil in a medium sized, heavy bottomed pot over medium-high heat. Add the red onion and 1 teaspoon of salt and cook until the onion has softened. Add the garlic and cook for 30 seconds. Add the rice and fry for 30 seconds before adding the white wine. Allow the wine to cook for 30 seconds before adding 1 cup of broth. Allow the broth to reduce by half in the rice before adding another cup of broth. Continue this process until the rice is just about cooked. Stir in the tomato sauce, eggplant and remaining salt. Continue to simmer until the rice is fully cooked. Remove from the heat. Stir in the pecorino and allow the risotto to rest for 1 minute before serving. Top with freshly grated Ricotta Salata or Pecorino, basil leaves and a drizzle of extra virgin olive oil.
Simple Tomato Sauce
| 1 can (796 ml) | San Marzano tomatoes, hand crushed |
| ¼ c | extra virgin olive oil |
| 2 cloves | garlic, peeled and left whole |
| 1 T | kosher salt |
Heat the olive oil and garlic in a large frying pan over medium- high heat until the garlic begins to colour. Add the crushed tomatoes and salt. Cook for 10-15 minutes, stirring occasionally.