1 1/2 cup of chicken broth
1 large onion, finely chopped
2/3 cup of Arborio rice
3 medium eggplants, cut into slices
2 tablespoons of olive oil
1 small clove of garlic, minced
1 cinnamon stick, crushed
180 g of calabrian sausage, sliced
400 g of tomato, peeled and seeded, diced
1 1/2 cup of chicken broth
1 large onion, finely chopped
2/3 cup of Arborio rice
3 medium eggplants, cut into slices
2 tablespoons of olive oil
1 small clove of garlic, minced
1 cinnamon stick, crushed
180 g of calabrian sausage, sliced
400 g of tomato, peeled and seeded, diced
In a large saucepan, combine 1 cup of chicken broth, the chopped onion, the Arborio rice, the eggplant slices, the olive oil, the minced garlic, and the crushed cinnamon
Cover and cook in a high-heat microwave for 8 minutes
Remove from the oven and stir well
Add the calabrian sausage and diced tomato, cover again, and cook in the same pot at medium heat for an additional 20 minutes or until the rice is tender and the liquid has been fully absorbed
Taste the risotto to check if it needs salt, and add salt if necessary
Add more chicken broth if the risotto becomes too dry
Serve immediately.
