Creamy rice with glazed eggplant, sun-dried tomato and oregano burrata cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the eggplant with 2 tablespoons olive oil, honey, sweet paprika, 1/2 teaspoon salt, and a little black pepper. Spread on a tray and roast for 22-25 minutes, stirring halfway through, until golden and tender.

2. 2

   Meanwhile, place the sun-dried tomatoes in a bowl with hot water for 10 minutes to rehydrate. Drain and finely chop them.

3. 3

   In a wide saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 6-8 minutes until translucent. Stir in the garlic and cook 1 minute more.

4. 4

   Add the tomato paste and the chopped sun-dried tomatoes. Cook for 1-2 minutes, stirring, to deepen the flavor. Add the short-grain rice and toast it for 1 minute until well coated.

5. 5

   Pour in the white wine and let it reduce almost completely, about 2 minutes. Begin adding the hot vegetable stock gradually, about 2-3 ladles at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more.

6. 6

   Cook the rice for 16-18 minutes, keeping it creamy and loose. Adjust with more stock if needed. Halfway through cooking, fold in three quarters of the roasted eggplant.

7. 7

   While the rice cooks, make the cream: blend or mix the burrata with the grated Parmesan, butter, lemon zest, 1 tablespoon lemon juice, and dried oregano until smooth. For a more rustic texture, you can mix it by hand.

8. 8

   When the rice is done, turn off the heat. Add two thirds of the oregano burrata cream and fold gently. Taste and adjust with salt and black pepper.

9. 9

   Serve the creamy rice immediately. Finish with the reserved roasted eggplant, small dollops of the remaining cream, torn fresh basil, and an extra pinch of oregano.

10. 10

    For a warmer finish, you may briefly broil oven-safe plates for 1-2 minutes at 230 °C / 445 °F before adding the basil, watching carefully so the cream does not split.