Arbëreshë Eggplant and Tomato Risotto (Risotto me Patëllxhanë dhe Domate)
Risotto me Patëllxhanë dhe Domate, or Arbëreshë Eggplant and Tomato Risotto, is a traditional dish from the Arbëreshë cuisine, known for its rich flavors and comforting textures.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 eggplant, diced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth
- 2 tomatoes, diced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the diced eggplant to the pot and cook until it begins to soften.
- Stir in the Arborio rice and cook for a couple of minutes until it becomes translucent.
- Pour in the white wine and stir until it is absorbed by the rice.
- Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
- Once the rice is creamy and al dente, stir in the diced tomatoes and grated Parmesan cheese. Season with salt and pepper to taste.
- Remove the pot from the heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Wooden spoon Cutting board Knife
Tools
Grater
Serving suggestions
Serve the Arbëreshë Eggplant and Tomato Risotto with a side of fresh salad and a glass of white wine for a complete meal.
Tips & tricks
For a creamier texture, stir in a knob of butter at the end of cooking.
Cost
$15