Eggplant and Smoked Scamorza Risotto

Eggplant Sauce

• 1 eggplant cubed into 1 ½ cm - ½ inch cubes
• 2 tbsp extra virgin olive oil
• 1 garlic clove
• 8 tbsp tomato puree
• ½ tsp oregano
• salt & pepper

Risotto

• 320 gms – 11 oz. rice Arborio, Carnaroli or Vialone nano
• ½ onion finely chopped
• 2 tbsp extra virgin olive oil
• 60 ml – ¼ cup white wine
• 1 lt – 4 cups stock chicken or vegetable
• 6 tbsp grana padano or Parmigiano Reggiano finely grated
• 180 gms – 6 oz. smoked scamorza cheese cubed
• 30 gms – 2 tbsp butter
• basil leaves not in the picture
• salt to taste