Eggplant (Melanzane) Parmigiana - Chef Recipe by Guy Grossi
The sweetness of the eggplant teamed with the acidity of the tomato are such homely flavours, making...
4 1/2 cups water
2 1/2 cups caster sugar
1/2 cup strawberry jam
2 cups arborio rice
1 punnet strawberries, hulled and quartered
5 mint leaves, finely chopped
1 sprig of mint
To make the sugar stock, combine the water, sugar and jam in a medium saucepan. Bring stock to a simmer until sugar and jam have dissolved. Reduce heat to low, cover and keep warm.
Add a little sugar syrup to a large heavy saucepan over medium to low heat. (When making the risotto, heat control is crucial - do not overheat your rice as it will cook crisp and not absorb any liquid.) Add rice and stir for about 30 seconds, adding a bit of sugar stock if it becomes too dry.
Reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding sugar stock half a cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding another.
Continue adding stock in the same manner until rice is tender but still slightly firm to the bite. Remove from heat.
Fold in your fresh cut strawberries and mint. Garnish with a sprig of mint and serve immediately, ideally with a rich double choc chip ice cream.
Credits: Shawn Sheather