* Exported from MasterCook II *
Baked Risotto with Aubergines
Recipe By : Marcella's Kitchen - Marcella
Serving Size : 6 Preparation Time :3:00
Categories : Casseroles Ethnic - Italian
Pasta & Rice
Ingredient -- Preparation Method
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1100 Grams Aubergines -- (2 1/2 pounds)
4 Tablespoons Onion,Finely Chopped
60 Grams Butter -- (2 ounces)
400 Grams Tomatoes,Canned,With Liquid -- (15 ounce can)
2 Tablespoons Parsley,Fresh,Chopped
2 Tablespoons Basil,Fresh,Chopped
325 Milliliters Meat Broth -- (12 ounces)
225 Grams Italian Arborio Rice -- (8 ounces)
10 Tablespoons White Wine,Dry
40 Grams Pecorino,Grated -- (1 1/2 ounces)
60 Grams Parmesan,Grated -- (2 ounces)
225 Grams Mozarella,Diced in 5mm cubes -- (8 ounces)
2 Tablespoons Vegetable Oil
1) Cut off the aubergines' green stems, peel them and cut them lengthwise into 5mm (1/4 inch) thick slices.
2) Stand the slices along the sides of a deep colander, sprinkle with salt, and place the colander over a bowl or basin. Allow the aubergine to drain for at least 30 minutes until most of its liquid runs off.
3) Pour enough vegetable oil in a frying pan to come 1 cm (1/2 inch) up the side of the pan. Turn the heat to high.
4) Pat the aubergne slices thoroughly dry on both sides with kitchen paper. When the oil is hot, slip them into the pan.
5) Turn the heat down slightly to medium and cook the aubergine until it becomes coloured a light golden brown.
6) Transfer the cooked aubergine with a slotted spoon to a dish lined with kitchen paper to drain. When the excess oil has been blotted by the paper, the aubergine can be stacked on a clean, dry plate.
7) In a heavy-bottomed pan, put in the chopped onion, 30 grams of butter and the 2 tablespoons of vegetable oil and turn the heat to medium high.
8) Saute the onion until it becomes coloured a pale gold.
9) Add the cut-up tomatoes with their juice and turn down the heat to low. Cook for about 10 minutes, stirring from time to time.
10) Add the parsley and basil. Stir a few times, then transfer a little more than two-thirds of the contents of the pan to a bowl.
11) Bring the broth to a simmer in a saucepan over medium-low heat.
12) Put the rice in the pan in which the tomatoes were cooked and turn up the heat to medium high. Stir the rice for a few seconds until it is well coated, then put in the wine.
13) Cook, uncovered, stirring from time to time, until the wine has evaporated, then add a ladleful of simmering broth. Stir steadily until all the liquid of the broth has evaporated, then add another ladleful and continue stirring. Continue in this manner, adding broth (or water if the broth runs out) and stirring constantly, until the risotto is done. It should be tender but firm. Altogether, it should take about 25 to 30 minutes. Add several grindings of pepper and a pinch of salt, taking into account that some saltiness will be contributed by the grated cheeses.
14) Spread the risotto on a dish to cool.
15) Pre-heat the oven to 200° C (400° F).
16) Grease the bottom of a deep ovenproof serving dish lightly with butter. Spread a 2.5cm (1 inch) layer of rice on the bottom. Cover the rice with fried aubergine slices. Pour a little of the tomato sauce over the aubergine, then sprinkle with some of the grated cheeses and cubes of mozarella. Make another layer. The topmost layer may be either rice or aubergine, but either way it should be sprinkled with the grated cheeses and dotted with the remaining butter.
17) Bake for 10 to 12 minutes in the uppermost part of the oven, until the cheese melts and forms a light golden crust. Allow the dish to sit for 5 minutes before serving it directly from the dish.
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