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Celebrating La Dolce Vita

Scallop and Eggplant Risotto

Scallop and Eggplant Risotto
Recipe Date:
28 March 2018
Serving Size:
Cook Time:
  • 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.