Risotto alla norma

Name: Risotto alla norma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 1 ¾ cup; Tomato purée 2 cups; Vegetable broth 2.1 cups; Extra virgin olive oil to taste; Fine salt to taste; Eggplant long 10.6 oz; Extra virgin olive oil 2 ¼ tbsp; Garlic 1 clove; Basil to taste; Extra virgin olive oil 2 ½ tbsp; Basil to taste; Salted ricotta cheese 4.6 oz; Grana Padano PDO cheese 1.5 oz

it fr de es br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4

PRESENTATION

Risotto alla norma is like when classic Sicilian flavors hang out with that smooth, creamy Northern Italian rice dish. Seriously good. Instead of your usual pasta, this eggplant risotto recipe takes a fun spin by using Carnaroli rice, which soaks up all the good stuff—fried eggplants, sweet tomato sauce, and a sprinkle of ricotta salata. Folks in Sicily, they love their veggies, and you really taste that here. Tender chunks of eggplant give every bite something special.

The rice, cooked right in the tomato sauce, becomes super colorful and tangy. You don’t get the heavy, rich finish you might expect from risotto—just a drizzle of olive oil at the end keeps it light and creamy, staying true to how Sicilian cooks keep their food fresh.

Switching it up with rice brings a new twist, and you know what? It really works. You end up with a Sicilian risotto that’s both rustic and comforting, especially with the way the eggplant turns all golden and soaks up that sauce. Even folks who swear by Northern Italian risotto recipes are often surprised. This pasta alla norma risotto brings together the best of both regions—super tasty.

And using the ricotta salata? It gives it a salty, savory pop that balances out those sweet tomatoes perfectly. For anyone who likes a dish that feels both familiar and new, this one really, really has it. It’s one of those traditional Sicilian dishes that’s easy to pull off but feels kind of special, with all those bright, Mediterranean flavors coming through.

Whether you call it vegetarian risotto or just a really good dinner, risotto alla norma shows that sometimes the best food comes from mixing things up and seeing what happens. So, gather your ingredients and enjoy a true taste of Sicily with every delicious bite. Really, you can’t go wrong.

INGREDIENTS

Carnaroli rice 1 ¾ cup (350 g)

Tomato purée 2 cups (500 g)

Vegetable broth 2.1 cups (500 g)

Extra virgin olive oil to taste

Fine salt to taste

for the eggplants: Eggplant 10.6 oz (300 g) - long; Extra virgin olive oil 2 ¼ tbsp (30 g); Garlic 1 clove; Basil to taste

for finishing and garnishing: Extra virgin olive oil 2 ½ tbsp (35 g); Basil to taste; Salted ricotta cheese 4.6 oz (130 g); Grana Padano PDO cheese 1.5 oz (40 g)

Cooking

To prepare risotto alla Norma, first make the Vegetable broth and keep it warm. Then take care of the eggplants: wash them and trim them 1. First slice them 2 and then dice them into about 3/8 inch cubes 3.

In a non-stick pan, heat 2 tbsps of oil, add a peeled garlic clove and a few basil leaves 4. Add the eggplants inside 4, season with salt, and mix 6.

Cook for about 10 minutes on high heat, when they are well browned, transfer them to a dish with some paper towels 7, remove the garlic 8 and set aside. Now start cooking the rice, in a wide pot with high sides, heat a drizzle of oil and add the rice 9.

Add a pinch of salt 10, in this way each grain will be well seasoned. Toast the rice over medium-high heat, stirring often for about 3 minutes. After toasting, add all the tomato sauce 11. Be careful as it might splatter. Stir often to prevent the rice from sticking and adjust the heat so that the boil is not too intense. After 5 minutes, add half of the hot vegetable broth 12.

Meanwhile, grate the salted ricotta 13 and Parmesan, always keeping an eye on the rice and stirring it often. Halfway through cooking, pour in the remaining broth 14. Once the rice is cooked, adjust the salt if necessary, turn off the heat, and finish it. Add the Parmesan 15.

Add half of the salted ricotta 16, the oil, some basil leaves 17, and half of the eggplants 18.

Mix well to blend all the flavors 19. Transfer the rice to serving plates, add the remaining eggplants 20, salted ricotta, and more basil leaves 21. Serve your risotto alla Norma immediately!

Storage

Risotto alla Norma can be stored for 2 days in the refrigerator. Just heat it with a little water or broth before serving!

Tip

Risotto alla Norma is also great for making arancini, timbales, or supplì.

Be very careful when pouring the sauce as it tends to splatter a lot and during cooking because the rice tends to stick a lot. If preferred, you can add more broth, but it will result in a lighter flavor and a paler color. This technique is for a risotto with a strong tomato color and flavor.

For the translation of some texts, artificial intelligence tools may have been used.

Risotto alla norma

PRESENTATION

INGREDIENTS

Cooking

Storage

Tip

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