Eggplant Risotto with Tomatoes and Basil
Ingredients
- 1/4 cup extra-virgin olive oil
- One 1-pound eggplant, peeled and cut into 1/2-inch dice
- 3 garlic cloves, minced
- Salt
- 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
- 1/2 cup crumbled ricotta salata (2 ounces)
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/2 cup julienned basil
- Freshly ground pepper
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