Authentic Sicilian Risotto alla Norma with Eggplant and Ricotta Salata

Risotto alla Norma: A Sicilian Delight

Discover the vibrant and comforting flavors of Sicily with this delicious Risotto alla Norma, a dish celebrated for its combination of creamy risotto, tender fried eggplant, and the richness of ricotta salata. This traditional recipe brings together the heart of Italian cuisine with simple, fresh ingredients, perfect for a cozy meal or an impressive dinner party. Let’s dive into the process of making this flavorful classic!

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Ingredients (for 4 servings)

Instructions

1. Prepare the Eggplant: Begin by washing the eggplants thoroughly and slicing them into rounds or half-moons, depending on your preference. Heat 30g of extra virgin olive oil in a non-stick frying pan. Add a peeled garlic clove and a few fresh basil leaves to infuse the oil with flavor. Add the eggplant slices to the pan, season with a pinch of salt, and cook over medium-high heat for about 10 minutes, stirring occasionally, until they become golden brown and tender. Once done, remove the garlic and transfer the eggplant to a dish lined with paper towels to absorb excess oil.

2. Toast the Rice: In a separate pan, heat the remaining 35g of extra virgin olive oil. Add the Carnaroli rice and toast it over medium-high heat for about 3 minutes, stirring constantly. This step enhances the rice’s flavor and prepares it to absorb the liquids effectively.

3. Cook the Risotto: Once the rice is toasted, pour in the passata di pomodoro (tomato sauce) and stir to combine. Be cautious as the sauce may splatter. Continue to cook, stirring frequently, and adjust the heat to maintain a gentle simmer. After 5 minutes, add half of the hot vegetable broth. Stir the mixture often to prevent the rice from sticking to the pan. Add more broth as needed, allowing the rice to absorb the liquid gradually while stirring.

4. Finish the Risotto: As the rice cooks, grate the ricotta salata and set it aside. Once the rice is al dente and has absorbed most of the liquid, season with salt to taste. Turn off the heat and stir in the Grana Padano DOP cheese and half of the grated ricotta salata. Add the olive oil and fresh basil leaves to give the risotto a smooth and creamy texture, then stir until everything is well combined.

5. Assemble and Serve: Spoon the risotto onto plates or into serving bowls. Top with the fried eggplants, the remaining ricotta salata, and a few more fresh basil leaves for a burst of color and flavor. Serve immediately while hot, allowing the aromatic basil and creamy textures to shine.

Nutritional Information (per serving)

Tips for the Perfect Risotto alla Norma:

• Rice choice: Carnaroli rice is ideal for this dish because of its high starch content, which creates a creamy texture. You can also use Arborio rice if Carnaroli is unavailable.
• Eggplant prep: To make the eggplants less oily, salt the slices and let them sit for 10-15 minutes before frying to draw out excess moisture.
• Freshness is key: Use fresh basil to infuse both the risotto and the fried eggplants for an aromatic burst of flavor.
• Serve immediately: Risotto is best served hot and fresh, so try to time everything so that it’s ready just before serving.

This Risotto alla Norma captures the essence of Sicilian flavors, from the rich tomato sauce to the delicate eggplants and the salty creaminess of the ricotta salata. It’s a dish that brings comfort, tradition, and the true taste of Italy to your table. Enjoy the harmony of textures and flavors with every bite!