Eggplant Seafood Risotto Recipe

I always wondered what the big deal with risotto was. It’s rice right? Wrong. When making risotto, have a hardy Italian grandmother on hand to stir. It takes forever. Your belly will, in the end be self satisfied with the efforts.

Eggplant Seafood Risotto Ingredients

  • 1 1/2 Arborio rice
  • 1 1/2 pound eggplant
  • 3 cups seafood stock
  • 1/3 can of beer
  • 2 tablespoons of freshly grated nutmeg

Eggplant Seafood Risotto Directions

Slice an eggplant lengthwise and spread olive oil over tops. Grill or broil your eggplant until soft throughout and blackened on top. Let eggplant cool, then scoop out into insides. Add nutmeg and puree eggplant until smooth and creamy.

Take your box of risotto. Turn box over. Follow directions using seafood stock. In case your label is missing, here’s how to start the Arborio rice.

Saute butter and 1/2 cup of finely chopped onions in a large pot. Add rice and let cook for two minutes. Stir in beer and let absorb completely. Add in one cup of stock stir continuously until stock has absorbed completely. Continuing adding one cup of stock at a time, letting the rice fully absorb each time. This should take forever and a year, but you want your risotto to be soft and flavorful.

At the end you have a creamy, soft pasta. Now stir in your eggplant. Your risotto is now ready to eat, but to rock it, toss a little basil and mozzarella on top.