Justus Grilled Eggplant Risotto

This is recipe #200 for this posting and I'm pleased to add a recipe from my favorite chef, Jonathan Justus from Justus Drugstore in Smithville. "A chef in Smithville?" you ask. Don't let Smithville's humble status and remote location disuade you. This is a fantastic restaurant. This recipe is featured in the August 2008 Food and Wine Magazine...

1 large eggplant (about 1 1/2 pounds)
2 1/2 T Extra Virgin Olive Oil
1 T unsalted butter
1/4 c finel chopped onion
2 T minced shallot
1 T minced garlic
1 1/2 c arborio rice (10 ounces)
1/4 cup dry white wine
3 c hot vegetable stock or broth
1/4 c heavy cream
Salt and freshly ground pepper
2 T minced flat-leaf parsley
2 scallions, thinly sliced
Ground sumac (see note)

Light a grill. Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 miutes; let cool slightly. Halve the eggplant lengthwise and scoop the pulp into a blender. Puree until creamy.

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

Note: Suman is a tart Middle Eastern spice made from the dried berry. It is available at specialty shops and online at kalustyans.com