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1
In a large skillet, heat 3 tablespoons of the olive oil.
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2
Add the eggplant and cook over moderately high heat, stirring occasionally, until browned all over, about 10 minutes.
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3
Add the garlic, season with salt and cook, stirring, until fragrant, about 1 minute longer.
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4
Remove from the heat.
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5
In a medium saucepan, bring the chicken stock to a simmer.
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6
In a large saucepan, heat the remaining 1 tablespoon of olive oil.
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7
Add the onion and cook over moderate heat until softened, about 5 minutes.
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8
Add all but 1/4 cup of the chopped tomatoes and cook, stirring, until softened, about 3 minutes.
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9
Add the rice and cook, stirring, until thoroughly coated, about 2 minutes.
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10
Add 1 cup of the hot chicken stock and cook, stirring, until the stock is nearly absorbed, about 3 minutes.
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11
Continue adding the hot stock 1 cup at a time and stirring until it is absorbed between additions.
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12
The risotto is done when the rice is al dente and suspended in a creamy liquid, about 25 minutes total.
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13
Remove the risotto from the heat.
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14
Stir in the butter, then stir in the ricotta salata and Parmigiano-Reggiano cheeses.
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15
Stir in the eggplant and basil along with the remaining 1/4 cup of tomatoes.
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16
Season with salt and pepper and transfer to bowls.
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17
Serve right away.
