Prepare your ingredients. Wash and cube the eggplants. I peeled them too, so that my kids would eat them, but you don't have to. Put the cubes in a bowl of water, add some salt and let them sit there for a while
Slice the onion
Slice the sausages
Cut the basil leaves. Leave a few for decoration!
Put the sausages in a non-stick pan and let them cook until done. Remove from the pan, leaving in the grease.
Drain and rinse a bit the eggplant cubes and put them in the pan. Add 2 tbsp of olive oil (along with the grease from the sausages).
Add some salt and pepper, a pinch of sugar, half of the basil leaves and half of the onions and stir for a while. Add 60 ml white wine and cook until the eggplants are soft and yummy (about 10 minutes)
Remove from the pan and put them with the sausages.
Now let's make the risotto. Add 2 tbsp olive oil in the pan, the rest of the onions and the rice. Also add some salt and pepper. Stir until all the rice is covered with the olive oil and it's changed color.
Pour 120 ml white wine and let it simmer until the rice has absorbed the wine.
You should already have the chicken broth hot in another pot. Start adding broth to the rice gradually. Put a ladle of broth in the pan, let the rice absorb it, put another ladle of broth and continue this way until you have added all the broth and the rice is cooked. It should be just a bit al dente, don't let it overcook.
Turn off the heat. Add the eggplants and sausages.
Now add the butter and the parmesan cheese and stir until well incorporated.
Your risotto is ready! Serve while still hot, decorating with the rest of the basil leaves! Don't forget to have some extra pepper and parmesan cheese on the table, to satisfy all tastes.
