Scallop and Eggplant Risotto
- 350 g Arborio rice
- 12 scallops, orange beard removed and each scallop cut into quarters
- 2 medium sized eggplants, peeled and chopped into 1cm cubes
- 1 small white onion, finely chopped
- 1.5 l vegetable stock
- 1 tbspn butter
- a few leaves of fresh basil, torn into small pieces
- 100 ml Primo Estate La Biondina Colombard
- 2 tbspns freshly grated Parmesan cheese
- JOSEPH Cold Pressed Extra Virgin Olive Oil
- sea salt and freshly cracked black pepper
Heat the vegetable stock to near boiling point in a saucepan.
In a large saucepan sauté the onion in 4 tbspns of JOSEPH Cold Pressed Extra Virgin Olive Oil for 2 minutes then add the eggplant and a good pinch of sea salt and continue to sauté for another 3 minutes till the eggplant has softened.
Under medium heat add the rice and stir the whole mixture for a minute then add the white wine and continue stirring for a further minute.
Begin to add the vegetable stock one ladle at a time as per normal risotto procedure. The eggplant effectively dissolves into the stock imparting a wonderful sublime texture.
Continue till the rice is cooked ‘al dente’, about 15 minutes. Turn off the heat
In a small frying pan sauté the scallops in the butter with some sea salt and pepper for a minute.
Add the scallops, parmesan and basil to the rice mixture and serve with an extra drizzle of JOSEPH Cold Pressed Extra Virgin Olive Oil over the top.
