Smoky Eggplant Risotto
Makes: 6 servings
- 1 1/2pounds graffiti or globe eggplant, halved
- 1/4cup EVOO
- pinch nutmeg
- 1 onion, chopped
- 1 1/2cups rice
- 1/3cup white wine
- 1 quart hot chicken broth
- sliced basil for topping
- Preheat grill over medium heat. With knife, cut eggplant flesh in crosshatch fashion, brush with 2 tbsp. EVOO and season. Cover and grill until soft, 20 minutes. Scoop flesh into blender; puree with nutmeg. In saucepan, heat remaining EVOO over medium heat; add onion and rice and stir, 5 minutes. Add wine, then broth, 12 cup at time, and cook, stirring, until absorbed, 20 minutes. Stir in eggplant; season. Top with basil and more nutmeg.