"eggplant parmesan" risotto

Risotto… again. It never gets old, that’s for sure.  In attempt to make mushroom risotto I went downstairs to the market. They were out of mushrooms so instead I though of an eggplant parmesan risotto.  Definitely did the job! 

Ingredients:

1 liter/1 quart chicken broth 

3 T / 45g butter 

1 small onion finely chopped 

1 cup / 200g arborio rice 

1/2 c to 3/4 c / 125-200 ml dry white wine 

1 c mozzarella 

Use whole eggplant:

1 T olive oil 

1 T / 15 g butter 

1 garlic clove, peeled 

1/2 teaspoon dried basil

Just like in the mushroom recipe, I sautéed the eggplant before.  Make sure it's sautéed in minimal olive oil… eggplant soaks up liquids fast and you don’t want it to be oily and dense (ew). Other than that I sprinkled dried basil and added a bit of the chicken broth at the end! Set those aside and begin the risotto just as you would for the mushroom risotto!