Eggplant Risotto with Tomatoes and Basil

Directions

1. 1
   In a large skillet, heat 3 tablespoons of the olive oil.
2. 2
   Add the eggplant and cook over moderately high heat, stirring occasionally, until browned all over, about 10 minutes.
3. 3
   Add the garlic, season with salt and cook, stirring, until fragrant, about 1 minute longer.
4. 4
   Remove from the heat.
5. 5
   In a medium saucepan, bring the chicken stock to a simmer.
6. 6
   In a large saucepan, heat the remaining 1 tablespoon of olive oil.
7. 7
   Add the onion and cook over moderate heat until softened, about 5 minutes.
8. 8
   Add all but 1/4 cup of the chopped tomatoes and cook, stirring, until softened, about 3 minutes.
9. 9
   Add the rice and cook, stirring, until thoroughly coated, about 2 minutes.
10. 10
    Add 1 cup of the hot chicken stock and cook, stirring, until the stock is nearly absorbed, about 3 minutes.
11. 11
    Continue adding the hot stock 1 cup at a time and stirring until it is absorbed between additions.
12. 12
    The risotto is done when the rice is al dente and suspended in a creamy liquid, about 25 minutes total.
13. 13
    Remove the risotto from the heat.
14. 14
    Stir in the butter, then stir in the ricotta salata and Parmigiano-Reggiano cheeses.
15. 15
    Stir in the eggplant and basil along with the remaining 1/4 cup of tomatoes.
16. 16
    Season with salt and pepper and transfer to bowls.
17. 17
    Serve right away.