Risotto alla norma

“Risotto alla Norma” is not a traditional dish since “Pasta alla Norma” is the classic Sicilian dish that includes the use of fried eggplants, tomato sauce, basil, and grated salted ricotta. However, we can create a variation of this dish by transforming it into a risotto, maintaining the characteristic flavors of the Pasta alla Norma. Here is how one could make a Risotto alla Norma:

Ingredients

• 320 g of risotto rice (e.g., Carnaroli or Arborio)
• 1 large eggplant
• 400 g of peeled tomatoes or tomato purée
• 1 clove of garlic
• Fresh basil to taste
• 100 g of salted ricotta to grate
• 1 liter of vegetable broth
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• A pinch of red pepper flakes (optional)
• 1 glass of dry white wine
• 30 g of butter
• 1 small onion

Preparation

1. Start by cutting the eggplant into cubes, sprinkle with salt and let it drain in a colander for about 30 minutes to remove any bitterness.
2. In the meantime, prepare the vegetable broth and keep it warm on the stove.
3. Rinse the eggplants under running water and dry them by patting with paper towels.
4. Heat a drizzle of oil in a pan and fry the eggplant cubes until they are golden. Then drain them and set them aside on paper towels to remove excess oil.
5. Finely chop the onion and sauté it in a pot with a drizzle of oil. Add the whole clove of garlic which you will remove once it’s browned.
6. Add the rice and let it toast until the grains become translucent. Deglaze with the white wine and let the alcohol evaporate.
7. Begin to add a ladle of broth at a time, stirring continuously and waiting for the liquid to be absorbed before adding the next one.
8. Midway through the rice cooking, add the tomato purée or peeled tomatoes and mix well.
9. Continue cooking the rice, adding broth as necessary until it is fully cooked (approximately 18 minutes in total).
10. A few minutes before the end, add the fried eggplants and season with salt and pepper; you may also add a pinch of red pepper flakes if you like a spicy touch.
11. When the risotto is ready, turn off the heat and add the butter and chopped basil, stirring well to create a creamy consistency.
12. Let the risotto rest for a couple of minutes, then serve with an abundance of grated salted ricotta on top.

Curiosity

The name “alla Norma” comes from the opera by Vincenzo Bellini, and the legend has it that it was a Catanese playwright who first named the dish this way, struck by its deliciousness comparable to that of the opera.