Eggplant Risotto With Tomatoes And Basil

• 1/4 cup oil
• 1 pound eggplant peeled, cut into 1/2 in dice
• 3 garlic cloves very fine chopped
• 4 1/4 cup chicken stock
• small onion fine chopped
• 1 pound tomatoes coarse chopped
• 1 cup Arborio rice
• 1 tbs butter
• 1/2 cup crumbled ricotta salata
• 2 tbs grated parmigano- regiano
• 1/2 cup julienned basil

1. 1. In large skillet, heat 3 tbs of olive oil. Add diced eggplant and cook over moderatly high heat stirring occasionally until browned all over, about 10 min. Add chopped garlic season with salt and cook stirring until fragrant, about 1 min longer. Remove skillet from heat
2. 2. In a medium saucepan, bring the chicken stock to a simmer. In a large sauce pan heat remaining 1tbs of olive oil. Add chopped onion and cook over moderate heat sitrring occasionally until softened about 5 min. Add all but 1/4 cup of chopped tomatoes and cook stirring until softened about 3 min. Add the rice and cook until thoroughly coated about 2 min
3. 3. Add 1 cup of the hot stock to the rice and cook, stirring, until stock is nearly absorbed. About 3 min. Continue adding stock 1 cup at a time stirring until it is absorbed between additions. Risoto is done when the rice is aldente and suspended in a creamy liquid about 25 min total

oil, eggplant, garlic, chicken stock, onion, tomatoes, arborio rice, butter, ricotta salata, regiano, basil

Taken from www.epicurious.com/recipes/member/views/eggplant-risotto-with-tomatoes-and-basil-50178991 (may not work)