Eggplant and Tomato Risotto with Zephyr 5 Spice Rub – Cabernet Franc

Yet another outstanding recipe from our Chef’s using our Zephyr 5 Spice Rub to elevate this Eggplant and Tomato Risotto.  Although it uses our Zephyr 5 Spice seasoning it is paired perfect with our Davis Estates Cabernet Franc. Order a bottle HERE to try the pairing at home!

INGREDIENTS

Serves 4-6

For the Eggplant

• 1 pound eggplant, diced into ½ inch cubes
• 2 tablespoons olive oil
• 2 teaspoons Zephyr 5 Spice

For the Tomato Broth

• 3-pounds cherry tomatoes
• 6 cups vegetable broth or chicken stock
• Salt to taste

For the Tomato Risotto

• 2 tablespoons olive oil
• 1 cup onion, finely diced
• 2 garlic cloves, minced
• 2 teaspoons thyme, chopped fine
• 1 tablespoon Zephyr 5 Spice
• 1 ½ cups arborio rice
• ½ cup dry vermouth
• 6 cups tomato broth ( recipe at bottom)
• Salt and pepper to taste
• ⅓ cup Parmesan cheese, grated
• 1 tablespoon butter
• 2 tablespoons Ricotta Salata, grated fine on zester
• 6 sprigs of mint, leaves chiffonade

Instructions

Eggplant

1. Preheat the oven to 425°.
2. In a large bowl toss eggplant with 2 tablespoons olive oil.
3. Place eggplant on a sheet tray and sprinkle with 2 teaspoons Zephyr 5 Spice.
4. Place in oven and bake for 15 to 20 minutes until just starting to brown, stirring halfway through. Remove from oven and set aside.

Tomato Broth

1. Place all ingredients in blender and blend until smooth.
2. Pour into a medium pot and bring to a simmer. Keep at a low simmer as you cook risotto.
3. Taste and adjust seasoning if needed.

Tomato Risotto

1. Heat 2 tablespoons of olive oil in a large skillet and add the onion.
2. Cook, stirring often, about 5 minutes, add the garlic. Cook, stirring until the mixture is fragrant, about 30 seconds, then stir in thyme, 1 tablespoon Zephyr 5 Spice and rice.
3. Cook stirring often and coating rice in oil and spices for about 1 minute. Then stir in the vermouth and cook until it evaporates.
4. Begin adding the simmering tomato broth, one ladleful at a time. The stock should just cover the rice and should be bubbling.
5. Stir often, as the broth is absorbed by the rice add another ladleful. Continue to stir and add ladleful of broth for about 15 to 20 minutes. The rice should be cooked through yet have a pleasant chewiness to it. You may not use all the broth.
6. Once the desired texture is achieved add one more ladle of broth, the cooked eggplant, parmesan and butter stirring well.
7. Garnish with Ricotta Salata and mint.
8. Add your favorite fresh green salad to add another wonderful layer to this meal.

Tip: If you can’t find Ricotta Salata you can use any type of hard sheep’s milk cheese.

Courtesy of Mark Caldwell, Executive Chef Davis Estates

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