Inspired by the grandeur of the eggplants found in Sicily's harbor city of Messina, Franck Garanger, the former executive corporate chef for Oceania Cruises, recreated an exquisite eggplant risotto. Laden with tomatoes, the aromatic scent of fresh basil, and the salty tang of ricotta salata, this risotto often reminds diners of pasta alla Norma, a signature Sicilian fare, or in some ways, the traditional Mediterranean offering of Ratatouille.

The key to a proper risotto lies within a basic yet crucial foundation: the rice. There are myriad rice varieties globally, but only a handful works well with this dish. Those that do well are usually medium to short-grain types that release a vast amount of starch into the broth, rendering the risotto a creamy, almost soupy consistency. Arborio is a popular and easily accessible choice in the U.S, but Garanger also gives a nod to Italian favorites such as
Carnaroli or Vialone Nano.

The chef recommends peeling your eggplant before dicing and browning it to ensure a more consistent look and texture. Depending on the eggplant's stiffness or bitterness, this step could be a game-changer. However, should you come across the smaller, less noticeable eggplant skin varieties, feel free to leave it on; they’re perfectly edible and packed with fiber and antioxidants. Those seeking a vegetarian version can switch the chicken stock for vegetable stock.

In Sicily, the warm days transition into cool nights, and these temperature changes weave through the island's best white wines. A zesty acidity brought out by these wines complements the creamy risotto perfectly. A local native Sicilian grape, Grillo, or a blend of local grapes, Ansonica and Catarratto, is an excellent choice.

To prepare this gastronomic delight, start with browning the diced eggplant in olive oil. Stir in the minced garlic and salt, and after a minute of cooking, set it aside. Simultaneously simmer your choice of stock. In another pan, sauté a minced small onion, and throw in the chopped tomatoes, allowing them to soften. Stir in the Arborio rice until every grain is well-coated. Gradually add the simmering stock, continually stirring until it is almost absorbed. Once you're done, your rice should be al dente and enveloped in a creamy liquid.

The risotto is almost ready. Remove it from the heat and mix in butter, crumbled ricotta salata, Parmigiano-Reggiano cheese, eggplant, julienned basil, and the remaining tomatoes. A dash of salt and pepper is all you need before transferring it to your bowl. Remember, when serving risotto, it's always best enjoyed immediately after cooking.