Grilled Eggplant Risotto

Ingredients

• 1 (1 1/2 lb)  eggplants
• 2 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter or unsalted margarine
• 1/4 cup finely chopped onion
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 1/2 cups arborio rice (10 ounces)
• 1/4 cup dry white wine
• 3 cups hot vegetable stock or vegetable broth
• 1/4 cup heavy cream
• salt, to taste
• fresh ground pepper, to taste
• 1-2 pinch crushed red pepper flakes
• 2 tablespoons minced flat leaf parsley
• 2 scallions, thinly sliced
• ground sumac

Directions

1. 1

   Light a grill.

2. 2

   Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly.

3. 3

   Halve the eggplant lengthwise and scoop the pulp into a blender; puree until creamy.

4. 4

   In a large saucepan, melt the butter in the remaining 2 tablespoons of oil.

5. 5

   Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes.

6. 6

   Add the wine and cook until it is absorbed.

7. 7

   Add the vegetable stock with crushed red pepper flakes, 1/2 cup at a time; stir constantly until it is absorbed before adding more.

8. 8

   Cook until the rice is al dente, 20 minutes total.

9. 9

   Stir in the eggplant puree and the cream and season with salt and pepper.

10. 10

    Stir in the parsley and scallions.

11. 11

    Spoon the risotto into bowls, sprinkle with sumac and serve.