INGREDIENTS
For the risotto:
2 tbsp
butter
1 clove
garlic, finely chopped
1
shallot, finely chopped
1 cup
Arborio Rice
1/2 cup
dry white wine
3 cups
chicken (or vegetable) stock
1/3 cup
grated Parmesan
2 tbsp
mascarpone cheese
Kosher salt and freshly cracked black pepper
2
large eggplant
Olive oil for brushing
1
jar marinara sauce
Fresh basil for garnish