makes 6 servings

Chef Wayne's take on this Italian specialty includes warm grilled eggplant and the subtle scent of white truffles.

Risotto
Butter, unsalted - 1 Tbsp
Onions, diced 1/4" - 3/4 cups
Arborio rice - 3 cups
Vegetable Stock - 2 1/2 cups

Presentation
Risotto - 6 cups
Shaved Truffle - 10-12 Shavings
Arugula - 1 bunch
Grilled Eggplant - 2 each (18 slices)
Truffle Oil - Drizzle
Cherry Tomatoes - 18 each
Majoram - 6 Sprigs

Vegetable Broth or Stock
olive oil - 1/2 oz
mushroom stems & trimmings, cleaned
water - 1 gallon
Leeks, washed - 3 bunches
Celery, chopped - 5 stalks
Carrots, chopped - 12 oz
yellow onion, coarsely chopped - 8 oz
fresh thyme, whole sprigs - 1/2 oz wt
bay leaves, California - 1 each
peppercorns, whole black - 3 each

For Vegetable Stock: In a stock pot heat oil and saute onions, leeks, celery, carrots and muchroom stems until light golden. Add herbs and water. Simer for one hour. Strain through chinois (fine mesh china cap) and cool.

For Risotto: In a round braising pan, melt butter. Ad onions and saute, stirring constantly until translucent. Add arborio and saute, stirring constantly until slightly translucent. Do not brown! Add stock, 1 cup at a time, simmer, stirring constantly, until no liquid releases when you pull it away from the bottom. Set aside.

For Presentation: Lightly brush eggplant slices with olive oil and grill until soft. In a large pan begin cooking risotto base with additional stock. Add arugula and Truffle shavings. Arrange 3 slices of eggplant at the bottom of plate or bowl, place Risotto in the center,drizzle with Truffle Oil and garnish with three cherry tomatoes and marjoram sprig.