2 tablespoons olive oil
2 tablespoons butter
3/4 cup arborio rice
5 cups water or broth, simmering
3 medium eggplant
salt and freshly ground pepper
3-4 tablespoons sultanas
2 tablespoons brandy
3 tablespoons olive oil
1 tablespoon finely chopped onion
2 cloves garlic, finely chopped
2 cups ripe tomatoes, coarsely chopped
Have the water or broth (home-made broth is ideal), simmering on the stove. In a separate, heavy-based saucepan, heat the oil and butter. Add the rice and stir to coat with the oil and butter. Stir for 2 minutes until you hear a cracking sound and the rice becomes translucent. Add a ladleful of the simmering water or broth, and stir until it is absorbed.
Continue adding more liquid in this manner until the rice is cooked. Taste after 18 minutes. The rice should be firm to the bite. If you like it less chalky, cook for up to another 5 minutes, so that it is tender in the middle, but not soft.
Remove from the heat, add the eggplant. Season and stir. Serve.
Cut the eggplant into 1/2-inch cubes. Sprinkle with salt and drain in a colander for an hour. Rinse well and pat dry.
Soak the sultanas in brandy for 15 minutes.
In a heavy based saucepan, heat the oil. Add the onion and cook until translucent. Add the garlic and cook for 1 minute.
Add the eggplant and tomatoes, and cook over a medium heat. After about 12 minutes, add the sultanas and cook for a further 3 minutes. Set aside.
When the rice is cooked, remove it from the heat, add the eggplant mixture and the parsley. Season, stir, cover and rest for 2 minutes before serving.
This recipe is fantastic, really like the flavour, just added grated parmesan cheese before serving, excellent.
anna andreacchio, sydney
best thing EVER.
Anonymous, Location not stated.
This is delicious. I was sceptical about the brandy, but it adds a great sweetness. A sensational way to eat eggplant, even for those who say they don't like it. A substantial enough meal so that meat eaters won't feel like its only half a meal. Excellent.
Really great risotto! I made mine with brown risotto rice, duck fat instead of butter or oil and rocket (arugula) mixed in at the end. Delicious!
Ania Nowicki, London
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