Eggplant Risotto Recipe

A couple of weeks ago it was a beautiful spring day outside, a little bit crisp for Tucson in late April, but nonetheless, it was beautiful. My niece Luna was over for the weekend, perfect time for some homemade comfort food. Risotto is that kind of food for me. It’s creamy and flavorful and filling.

After eating a heaping bowl each, Mark and I ended up falling asleep on the couch with Yo Gabba Gabba playing in the background. Luna didn’t let us last long in our slumber, clapping to one of DJ Lance’s catchy songs.

Ingredients

*Vegetarian version – replace chicken broth with good quality vegetable stock

1 cup Arborio rice

3 cups chicken broth

7 ounce eggplant, chopped into 1 inch cubes (roughly 2 1/2 cups chopped)

3 ounces ham, chopped into small cubes

2-3 shallots, minced

1 tablespoon butter

3 tablespoon olive oil

2/3 cup dry white wine

1 pinch of saffron threads (I used Mexican saffron, which is also safflower – and cheaper)

3/4 cup fresh Parmesan cheese and extra for topping

salt and pepper to taste

Directions

In a large pot over a medium-high heat, saute chopped shallots and chopped eggplant in butter and olive oil for 5 minutes. Add chopped ham and saute for another 5 minutes. Next, stir in rice and pinch of saffron and saute for a couple minutes, until rice is coated with a glossy finish.

Slowly pour in white wine and stir until wine has cooked up and evaporated. Then slowly pour in chicken broth a half cup at a time, stirring constantly until liquid has absorbed, then repeat with another half cup of chicken broth, until all liquid is completely absorbed (about 20-25 minutes).

Turn off stove and mix in fresh Parmesan cheese. Salt and pepper to taste. Serve hot and top off with extra Parmesan cheese, if you’re feeling devilish.