Gina De Laurentiis, New York Times best-selling author of four cookbooks (Giada at Home,” “Weeknights with Giada,” “Giada’s Feel Good Food” and “Happy Cooking”) and an adventure series published by Grosset & Dunlap for young readers is currently living with husband Ron Eisenberg on Chicago’s North Side with their three children Reagan, Kennedy and Carter.
Eggplant & Mushroom Risotto
An exquisite dairy free risotto dish with an irresistibly creamy mouth feel. Fresh flat-leaf parsley and Parmesan shavings add fresh flavors, while Parmesan shavings bring acidity that balances out its richness. If you prefer something more savoury, swap out mushrooms for pitted whole black olives and rosemary leaves instead.
Before adding white wine, always ensure to toast Arborio rice first – this gives the risotto its unique texture!
Start adding vegetable stock gradually, one ladle at a time, stirring well after each addition. Continue doing this until your risotto is al dente and creamy in texture.
Eggplant & Shrimp Risotto
What could possibly top a mouthwatering stack of sweet, succulent roasted shrimp piled atop creamy risotto? This dish makes the ideal centerpiece for date night or dinner parties with friends!
Preheat your oven to 400deg. Split eggplants in half and scoop out their flesh, saving the skin. Heat some oil in a large pan on medium high, add eggplant slices, and saute for three minutes on each side before placing into the oven.
While you prepare a risotto, combine watercress in simmering vegetable broth and remove from heat before straining. When your risotto is finished, stir in watercress along with mascarpone cheese, lemon zest and salt before covering and keeping warm before serving with grilled shrimp.
Eggplant & Pork Risotto
If not eaten right away, this dish can be stored in an airtight container in the fridge for 3-4 days before freezing to preserve its flavors even longer.
Heat a small amount of Oil in a pan and fry the pork until browned on both sides, transferring to a plate when finished.
Once rice has reached al dente and been suspended in creamy liquid, take off of heat.
Stir together the risotto rice, ricotta salata cheese and Parmigiano-Reggiano cheeses along with half the basil. Season to taste with salt before transferring the dish to bowls for serving and topping off with remaining basil and lemon zest for garnishing.
Eggplant & Beef Risotto
This recipe combines eggplant parmigiana (a classic southern Italian recipe) and risotto (a northern Italian staple). Although this dish requires slightly more work than most risotto recipes, the result will definitely make your mouth water!
Preheat the oven to 356degF. Add olive oil to a sheet pan and bake the eggplant until it can be easily pierced, about 20 minutes. While cooling, use two tablespoons of the remaining olive oil in a medium-heat skillet. Stir risotto rice for two minutes until translucent before adding vegetable broth, tomato puree, and diced eggplant as desired.
Eggplant & Vegetable Risotto
Risotto may seem labor intensive and difficult to prepare, but in truth it’s actually very straightforward if you remain patient while slowly adding hot broth ladle by ladle and stirring consistently.
While your rice is simmering, heat a tablespoon of oil in another pan and saute onion, aubergine, peppers, courgette and mushrooms for several minutes until soft. Season with salt as necessary before setting aside.
Add white wine and stir. When almost all the liquid has evaporated, begin slowly adding vegetable stock ladleful by ladleful while continuing to stir – continuing this process until your rice is al dente while also covered by a creamy sauce.
Eggplant & Chicken Risotto
Crispy eggplant and chicken pieces add some crunch to this risotto recipe for an unforgettable weeknight dinner or to impress guests. Enjoy!
Heat a large skillet over moderately high heat. Once hot, add the lardons and fry for five minutes or until golden and crisp. Remove from the pan and drain on paper towels.
Over moderate heat in a skillet, cook the chicken in oil until lightly browned – approximately 6-8 minutes. Add mushrooms and black pepper and continue to cook for 3 minutes more before stirring in rice, tomatoes, parmesan cheese, and chopped parsley as per instructions on package. Remove from the heat, combine all of your ingredients together, stir to incorporate ingredients together evenly, serve warm or at room temperature!