It appears that we went with Italian-themed dinners this past Christmas season: a pasta dish for Christmas Eve, and now a risotto dish for Christmas dinner. Truth be told, we also had a polenta dish between Christmas and the New Year. It’s not because we’re Italian; instead, we just like good food, and think that Italian dishes are some of the best around.
This is what we had for Christmas Eve dinner. We selected something that would be fast and easy, yet hopefully tasty, and a dish that would give us a chance to try out a new pasta dough. Originally, we weren’t going to bother writing this one up, so we only have a few photos, but we thought it turned out well enough that it deserved a shout-out.
If you make risotto as often as we do, you’ll know exactly what to do from the title alone. You’ll know the basic ingredients, and all the steps to make a Lemon Dill Risotto. Even so, we suggest that you continue reading, because we have a small culinary trick that you might not know about. We don’t normally use this particular trick, because we almost always have some sort of broth on hand, or at least the vegetables to make some quickly. This time, when we decided on risotto, we’d just had some soup, using all our vegetable stock. What did we do?
Eggplant puzzles us. When we pick up one (or two) as part of our CSA share, we just place it in the crisper bin, and spend several days trying to figure out what to make. We always think of something; depending on the season, it might be Ratatouille, or perhaps, Eggplant Gnocchi, or even Crispy Eggplant Strips. It seems to grow well enough that there’s always more eggplant to use, someway, somehow.
We know that traditional moussaka is made with lamb (we’ve had plenty made that way), but this one isn’t. That’s why the title isn’t “Traditional Moussaka.” Instead, what we have here is a lighter version of traditional moussaka that tastes just as good, but is nowhere near as oily (a failing of many, many, moussakas, in our opinion) and fatty. Don’t believe us? Read on, and try it out.
It’s been weeks, perhaps months, since we made up some risotto here at Scratchin’ It central; all the employees were excited by the prospect of having Creamy Corn and Morel Risotto as part of dinner. Now, if you don’t have morel mushrooms, don’t fret, because this will be good with any mushrooms (or even without), so feel free to continue reading if you want a great meal.
We were thinking of moussaka when we made this, and we almost called it that, but that wouldn’t be correct, as moussaka is generally made with ground beef or lamb. This is simply a rice and eggplant casserole that we happened to mix up for dinner one night, although we did treat the rice similarly to when we made those delicious Savory Whole-Grain Nuggets. Feel free to scratch this up and let us know what you think, or, simply change it based on what you have in the house, and enjoy.