Eggplant and sausage risotto
Eggplant and sausage risotto

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, eggplant and sausage risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Eggplant and sausage risotto is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Eggplant and sausage risotto is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook eggplant and sausage risotto using 13 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant and sausage risotto:
  1. Take 400 gr Arborio rice
  2. Get 2 medium eggplants
  3. Prepare 2 sausages
  4. Make ready 1 onion
  5. Prepare 1 bunch fresh basil
  6. Prepare 4 tbsp olive oil
  7. Make ready 1 pinch sugar
  8. Prepare 180 ml white wine
  9. Get salt
  10. Prepare pepper
  11. Get 2 tbsp butter
  12. Get 100 gr grated parmesan cheese
  13. Get 1-1,2 l chicken broth

Stir in caramelized onions and eggplant. Paul Gayler, Executive Chef of the Lanesborough Hotel demonstrates one of the recipes from his new book 'Sausages'. Watch him make a delicious minted pea. Risotto—the creamy Italian rice dish—is simply made from rice, butter or oil, onion, stock, Parmesan Serve risotto as a first course, part of a larger meal, or make it its own main course by adding meat.

Steps to make Eggplant and sausage risotto:
  1. Prepare your ingredients. Wash and cube the eggplants. I peeled them too, so that my kids would eat them, but you don't have to. Put the cubes in a bowl of water, add some salt and let them sit there for a while
  2. Slice the onion
  3. Slice the sausages
  4. Cut the basil leaves. Leave a few for decoration!
  5. Put the sausages in a non-stick pan and let them cook until done. Remove from the pan, leaving in the grease.
  6. Drain and rinse a bit the eggplant cubes and put them in the pan. Add 2 tbsp of olive oil (along with the grease from the sausages).
  7. Add some salt and pepper, a pinch of sugar, half of the basil leaves and half of the onions and stir for a while. Add 60 ml white wine and cook until the eggplants are soft and yummy (about 10 minutes)
  8. Remove from the pan and put them with the sausages.
  9. Now let's make the risotto. Add 2 tbsp olive oil in the pan, the rest of the onions and the rice. Also add some salt and pepper. Stir until all the rice is covered with the olive oil and it's changed color.
  10. Pour 120 ml white wine and let it simmer until the rice has absorbed the wine.
  11. You should already have the chicken broth hot in another pot. Start adding broth to the rice gradually. Put a ladle of broth in the pan, let the rice absorb it, put another ladle of broth and continue this way until you have added all the broth and the rice is cooked. It should be just a bit al dente, don't let it overcook.
  12. Turn off the heat. Add the eggplants and sausages.
  13. Now add the butter and the parmesan cheese and stir until well incorporated.
  14. Your risotto is ready! Serve while still hot, decorating with the rest of the basil leaves! Don't forget to have some extra pepper and parmesan cheese on the table, to satisfy all tastes.

Watch him make a delicious minted pea. Risotto—the creamy Italian rice dish—is simply made from rice, butter or oil, onion, stock, Parmesan Serve risotto as a first course, part of a larger meal, or make it its own main course by adding meat. As soon as the rice is glossy, pour in the white wine along with the roasted lemon. POUR the vegetable stock in batches into risotto. Instructions Peel the eggplant, wash, and then cut into cubes.

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