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Eggplant and Smoked Scamorza Risotto

Eggplant and Smoked Scamorza Risotto - deliciously creamy and cheesey but also fresh and perfect for spring.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

Eggplant Sauce
  • 1 eggplant cubed into 1 ½ cm - ½ inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove
  • 8 tbsp tomato puree
  • ½ tsp oregano
  • salt & pepper
Risotto
  • 320 gms – 11 oz. rice Arborio, Carnaroli or Vialone nano
  • ½ onion finely chopped
  • 2 tbsp extra virgin olive oil
  • 60 ml – ¼ cup white wine
  • 1 lt – 4 cups stock chicken or vegetable
  • 6 tbsp grana padano or Parmigiano Reggiano finely grated
  • 180 gms – 6 oz. smoked scamorza cheese cubed
  • 30 gms – 2 tbsp butter
  • basil leaves not in the picture
  • salt to taste

Instructions

Eggplant Sauce
Risotto

Notes

  • Do not wash the rice before cooking it. You want to keep the starch in it, as that is what makes risotto naturally creamy.