(serving size: 1 cup)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Puree the eggplant until creamy.
In a large saucepan, melt the butter and oil. Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes. Add the wine and cook until it is absorbed. Add the vegetable stock, 1/2 cup at a time; stir constantly until it is absorbed before adding more. Cook until the rice is al dente, 20 minutes total.
Stir in the eggplant puree and the cream and season with salt and pepper. Stir in the parsley and scallions. Spoon the risotto into bowls, sprinkle with sumac and serve.
Contributed by Jonathan Justus