Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Aubergine Risotto: An Elegant and Delicious Vegetarian Delight
Dive into this fragrant aubergine risotto – a sophisticated vegetarian dish bursting with Mediterranean flavours, perfect for any occasion!
📖 What is it
Dive into this fragrant aubergine risotto – a sophisticated vegetarian dish bursting with Mediterranean flavours, perfect for any occasion!
🛒 Ingredients
- ✓ 600g risotto rice
- ✓ 2 large aubergines
- ✓ 1 small spring onion
- ✓ 1 lemon
- ✓ salt to taste
- ✓ extra virgin olive oil, as needed
- ✓ grated Sicilian pecorino cheese
- ✓ vegetable stock
📊 Nutritional Information
Aubergine risotto is a celebration of simple, wholesome Mediterranean ingredients. Rooted in Sicilian culinary tradition, this dish marries the creamy texture of perfectly cooked rice with the bold, earthy taste of aubergines. It’s an ideal recipe for spring and summer, when aubergines are at their peak flavour and readily available. Picture the enticing aroma of fried aubergines mingling with fragrant vegetable stock, creating a harmony of flavours that wins you over from the very first bite. This risotto shines at a relaxed dinner with friends, especially outdoors, complemented beautifully by a chilled Sicilian white wine that highlights its aromatic notes.
👨🍳 Preparation
- 1
Chop the aubergines into cubes, sprinkle with salt, and leave them in a colander for 30 minutes to draw out any bitterness.
- 2
Rinse the aubergines thoroughly to remove the salt, pat them dry with kitchen paper, then fry in plenty of extra virgin olive oil. Set aside.
- 3
Prepare your vegetable stock and keep it warm.
- 4
In a saucepan, toast the rice with a splash of extra virgin olive oil and the finely chopped spring onion over a high heat.
- 5
Add a couple of ladles of stock, stir well, then reduce the heat.
- 6
Fold in the fried aubergines, season with salt, and continue cooking the risotto, adding stock little by little as required.
- 7
When cooked, stir in the grated pecorino and finish with a scattering of freshly grated lemon zest before serving.
💡 Tips and Variations
For a richer twist, add halved cherry tomatoes to the risotto as it cooks. For an extra burst of freshness, scatter some fresh basil leaves over the dish just before serving.
📦 Storage
- • Store in the fridge for up to 2 days.
- • You can freeze the cooked risotto for up to one month.
- • Reheat gently in a pan with a little stock to keep it beautifully creamy.
🍷 Pairing
This risotto pairs wonderfully with a Sicilian white wine such as Contessa Entellina Bianco, known for its fruity notes and crisp, dry finish. Serve chilled at around 10 °C.
I wholeheartedly encourage you to give this aubergine risotto a try at home—it’s comfort food with a Mediterranean twist that’s sure to impress. Whether you’re hosting friends or enjoying a quiet dinner, it’s a dish that brings a warm, welcoming vibe to the table. Don’t forget to share your efforts and moments around this lovely recipe with those you love—it’s these shared meals that create the most treasured memories.
Rate this recipe
Click or tap the stars to rate