September 13, 2013
Eggplant & Hatch Green Chile Risotto Stuffed Portobello Mushrooms
6 'baby' Japanese eggplants or (largish) fairytale eggplants, cut into coins
6 large portobello mushroom caps
5 1/4 cups chicken or vegetable stock
1 cup diced Fire Roasted Hatch Green Chiles
1 onion, diced
1 bunch green onion, diced
1 (large) clove garlic
2 cups Arborio rice
3/4 cup grated Parmesan
1 1/2 tablespoons olive oil
1 tablespoon butter
freshly ground black pepper
Preheat oven to 350. Brush the eggplant and mushrooms with olive oil. Sprinkle with salt and pepper. Place on a parchment-lined baking sheet and bake 10-20 minutes or until softened and lightly browned. Set aside.
In a saucepan, bring the stock to a simmer. Heat oil and butter in a large saucepan. Saute the onion, chile pepper and garlic until the onion is softened. Add the rice and spices and sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan, green onions and eggplant. Scoop on to portobello mushroom caps. Garnish with shaved Parmesan if desired.