Eggplant and Lemon Risotto with Stomp! Fiano

A wonderful combination of creamy, comforting risotto lightened by the bright floral, citrusy zest of our Fiano. Prefer Chardonnay, try it. The creaminess of the risotto goes perfectly with the vanilla cream oak notes in our Chardonnay.
(serves 2-4)

Ingredients:

2 medium eggplants
1 finely chopped onion
1 large crushed garlic clove
1 cup arborio rice
120ml of Stomp! Fiano or Chardonnay
750ml vegetable stock
zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon butter
Parmesan cheese grated
olive oil
salt & pepper
a few chopped basil leaves

Method:

Cut eggplants in half, score the flesh and drizzle with olive oil. Place in oven at 220C for approximately 20minutes, until tender. Once cooled scoop out the flesh ready to add to risotto at the end.

Add 1 tablespoon of oil and butter to a heavy based pan on medium heat. Once butter is melted, add onions and cook until brown & soft. Add the garlic and stir for another minute until aromatic. Increase heat and add rice stirring to coat grains with oil. Cook on medium heat for 3mins then pour in white wine. Stir for about 2 minutes and reduce heat.

Start adding the stock one ladle at a time, stirring continuously. Wait for the liquid to absorb into the rice before adding more. Once all the stock has been added and the risotto is the desired texture, add eggplant flesh, lemon juice & zest. Grated parmesan and salt and pepper can be added according to your taste.

Remove from heat and serve garnished with extra grated parmesan & basil leaves. Some chopped basil can also be stirred through the dish for extra flavour

Recipe from GH Mumm – Reims, France