Eggplant involtini with risotto

Risotto

• 30 g eschalots
• 20 g extra virgin olive oil
• 250 g Arborio rice
• 500 g water
• 1 tsp salt
• 150 g mozzarella cheese, cut into pieces (1 cm)

Eggplant involtini

• 60 g Parmesan cheese, crust removed and cut into pieces (3 cm)
• 12 pieces eggplant, cut lengthways into thin slices (5 mm)
• 2 - 4 tbsp extra virgin olive oil, for drizzling
• ½ tsp salt, plus extra to season
• ½ tsp fresh ground black pepper, plus extra to season
• 2 garlic cloves
• 2 - 3 sprigs fresh basil, leaves only, plus extra to serve
• 400 g canned crushed tomatoes
• 80 g dry white wine