Eggplant Risotto with Tomatoes and Basil
This summery risotto is adapted from one created by Oceania Cruises' executive corporate chef, Franck Garanger, who was inspired by the enormous eggplants he found in Messina, Sicily. Laden with tomatoes and basil, the dish evokes another Mediterranean classic, ratatouille. More Eggplant Recipes
The eggplant can be cooked through Step 1 and kept at room temperature for up to 4 hours.
Sicily, though warm during the day, can be cool at night, and its best white wines reflect the temperature change in their zesty acidity—exactly what's needed for this creamy risotto. Try a wine made from Grillo, a native Sicilian grape, or a blend of the local grapes Ansonica and Catarratto.